COOKING FOR 1968 Baked Sheep’s Tongues

Press, Volume CVIII, Issue 31768, 27 August 1968, Page 3

COOKING FOR 1968 Baked Sheep’s Tongues

(By

CELIA TIMMS)

Tinned sheep’s tongues are an excellent stand-by. I have given up preparing uncooked tongues after taking into consideration that they take three or four hours to cook and the tedious business of skinning and trimming them. Tinned tongues can be recooked into a variety of appetising dishes and here is a favourite in my household. To serve four you need:— 2 tins tongues 2 tablespoons butter or bacon fat 1 clove garlic 1 large onion 2 tablespoons flour 2 cups tomato puree or bottled tomatoes 1 tablespoon chopped green pepper (optional) 1 tablespoon chopped olives 2 teaspoons brown sugar

1 teaspoon meat extract i teaspoon Worcestershire sauce 12 dessert prunes

Method: Soak prunes overnight. Separate tongues from the jellied stock and reserve this. Arrange the tongues in a casserole dish. Melt butter or bacon fat in a pan and add the onion grated or chopped very finely. Fry for two minutes then sprinkle in the flour. Cook for one minute.

Add the jelUed stock from the tongues, tomato puree or skinned and sliced tomatoes and stir until well blended.

Add the green pepper, olives, brown sugar, meat extract and sauce. Pour this over the tongues and cover dish with a lid. Bake in a slow oven (300-320) for about an hour.

Garnish with the drained prunes, which should be stoned and heated in a little melted butter.