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By Craig Claiborne
Wash the tongue, cover with water, and simmer for about two hours. Drain the tongue and cool it. Reserve the cooking liquid.
Preheat oven to moderate (350°F.).
Remove the skin, bones, roots and gristle from the tongue and place the meat in a deep casserole. Add the vegetables.
Melt the butter and blend in the flour. Stir in three cups of the cooking liquid slowly and bring to a boil. Add salt and pepper to taste and the pickles and pour the sauce over the tongue.
Bake for two hours. Serve on a hot platter with the strained sauce from the casserole.
© 1966 Craig Claiborne estate. All rights reserved.