Sheep Tongues Smothered

Langues de Mouton Braisees

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Tongues
  • A Large Onion, Cut Fine
  • 2 Carrots, Cut Fine
  • An Herb Bouquet, Minced Very Fine
  • 3 Pickles
  • ¼ Cupful of Capers
  • A Pint of Boiling Water
  • 2 Slices of Bacon


Scald and blanch the Tongues, removing the skins. Throw them into cold water. Dry and pique or lard very delicately with larding needles. Season well with salt and pepper. Slice the bacon into fine strips and lay in the bottom of a saucepan; place the Tongues over this. Place on top another fine layer of bacon in very fine strips. Add the minced carrots, onion, herbs, and salt and pepper again to taste. Let simmer about fifteen minutes and then moisten with about a pint of boiling water or broth. Let it cook over a slow fire about three hours. Then take out the Tongues, place them on a hot dish, strain the sauce through a sieve, set back on the stove a few seconds, and add one-quarter cup of capers and three pickles, sliced fine. Stir well and let boil up once. Pour over Tongues and serve.

Lamb Tongues are prepared in the same manner when braised or smothered.