Stewed Lamb Tongues

Name: Stewed Lamb Tongues (Langues d’Agneau Sautees)
Cuisine: United States
Ingredients: ½ of a Small Carrot, Cut Fine; An Onion; ½ of a Small Turnip, Cut Fine; 6 Tongues; A Bay Leaf; 2 Tablespoonfuls of Flour; A Pint of Broth, or Water; 2 Tablespoonfuls of Butter; Salt and Pepper to Taste; 2 Sprigs Each of Thyme and Parsley

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

Americas
United States
Stew
New Orleans

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.