BRAISED TONGUE AND VEGETABLES

Otago Daily Times, Issue 24685, 14 August 1941, Page 12

BRAISED TONGUE AND VEGETABLES

Here's a delicious savoury dish that has the merit of being inexpensive and unusual, besides being appetising on a

C °Choose fresh, uncooked sheep’s tongues and soak them in salted water for two hours. Then rinse them, put into a saucepan with cold water to cover them, and bring them slowly to the boil. Take them out, peel the skin off, and trim the roots. Prepare a mixture of vegetables, cutting them into small pieces. Put them into a stewpan with the tongues on top and add enough good brown stock to cover the vegetables, also a little salt. Cover all, first with a piece of greased paper and then with the lid of the saucepan, and cook very- slowly until both tongues and vegetables are tender. They should be given at least 2i hours. From time to time, baste the tongues with the stock and add a little more stock if necessary. Do not get it too liquid. When* finished, lift the tongues on to a hot dish, add a little tomato sauce or mushroom ketchup to the stock, and pour it and the vegetables round the longues in the dish. Spinach or other green vegetable, plainly cooked, is a good accompaniment.