Stewed Lamb Tongues

Langues d’Agneau Sautees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Tongues
  • An Onion
  • ½ of a Small Carrot, Cut Fine
  • ½ of a


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.