Stewed Lamb Tongues

Langues d’Agneau Sautees

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Tongues
  • An Onion
  • ½ of a Small Carrot, Cut Fine
  • ½ of a Small Turnip, Cut Fine
  • A Pint of Broth, or Water
  • 2 Tablespoonfuls of Butter
  • 2 Tablespoonfuls of Flour
  • A Bay Leaf
  • 2 Sprigs Each of Thyme and Parsley
  • Salt and Pepper to Taste

Method

Clean the tongues; wash well and boil in clear water for an hour and a half. Then throw them into cold water and remove the skins. Cut the vegetables fine, and put them with the butter into a saucepan. Add a pint of broth or water, and then add the finely minced herbs. Add the Tongues and let them simmer gently for two hours. Serve hot with the gravy poured over.