Barbara Kafka

Veal Tongue

Preparation info
  • Makes

    1½ Cups

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

The rich but not domineering flavors of the Marsala and mushrooms make this an elegant dish. It can be multiplied to serve as many as desired.

Ingredients

  • 1 to 1¼ pounds veal tongue
  • ½ cup Marsala
  • 1 ounce

Method

In an 8-inch saucepan, bring enough water to a boil to cover the tongue. Add the tongue. Reduce the heat to a low boil and cook for 1 hour and 15 minutes.

While the tongue is cooking, put the dried mushrooms and Marsala in a 2-