Kalf Tong - Calf's Tongue |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Before you say ick to tongue, ask yourself if you like brisket or corned beef. If your answer is yes then you'll love tongue, which has a very pleasant beefy flavor. Allow 1/4 to 1/2 pound of meat per serving. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 calf tongues |
3 bay leaves |
1 onion, peeled and sliced |
1 teaspoon peppercorn |
1 tablespoon salt |
1 tablespoon flour |
2 tablespoons prepared horseradish |
Directions:
1. Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water.
2. Cook until tender, 1 1/2 to 2 hours.
3. Remove the skin and root ends; cut in half lengthwise.
4. Strain liquid; add flour mixed with a little water and the horseradish.
5. Cook until smooth, stirring constantly.
6. Place tongues on a serving platter and pour sauce over.
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