Tongue Salad

Name: Tongue Salad
Ingredients: 3 celery stalks and leaves; 1 large carrot, cut into pieces; 1 bay leaf; 3 celery stalks and leaves; 1 fresh or salted ox or calf’s tongue (or two sheep’s tongues); 1 fresh or salted ox or calf’s tongue (or two sheep’s tongues); 1 large onion, cut in four; 1 fresh or salted ox or calf’s tongue (or two sheep’s tongues); Salt and pepper; Juice of 1 lemon; 1–2 cloves garlic, crushed; A few sprigs of parsley, finely chopped; Salt and pepper; A few parsley stalks; salt and pepper; salt and pepper; 3–4 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

1 fresh or salted ox or calf’s tongue (or two sheep’s tongues)
1 large onion, c

Gluten-free

Method

Sheep’s tongues are less easily available but they can be ordered from the butcher.

If the tongue is salted leave it to soak in cold water overnight, changing the water at least once. Otherwise scrub it well and put it in a large saucepan with the rest of the ingredients. Bring to the boil, remove the scum and simmer until it is tender. It will need about 50 minutes per