Tongue à la Mother-in-Law

Oh squeamish ones, you can peek again now – this dish is at least familiar. Pressed tongue is still a regular presence in the British diet.

My mother-in-law usually uses lambs’ tongues, and so that is what I have assumed for this recipe. You can use calf’s tongue: as a rough guide, 1 calf’s tongue, in feedability terms, equates to about 3 lambs’ tongues. When we eat this, it tends to be more as a casserole; which suits me, as I am less than thrilled about the appearance of the thing