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By Anne Willan

Published 1989

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The tongue of all large domestic animals tastes good, but the flavor of beef tongue is outstanding. Beef tongue can weigh up to 5 lb/2.3 kg, calf’s tongue is about half that weight, while pig’s and lamb’s tongue can weigh about 6 oz/180 g. Beef tongue is often pickled or smoked for added flavor, and it freezes well. The tongue of some animals is quite rough and the skin may have black markings, but this is not a bad sign.

Most tongue is cooked by poaching in court bouillon; calf’s, pig’s, and lamb’s tongue may be blanched then braised until tender. The richness of hot tongue may be emphasized by a full-bodied brown sauce, or by a strong-tasting fruit sauce or vegetable such as spinach or sauerkraut. Cold pressed tongue is sliced to present in aspic garnished with chopped parsley and hard-boiled egg, or simply served with pickles or chutney.

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