Soak 6 salted sheep tongues in cold water for 2 hours .
Drain
Place the tongues in cold water in a saucepan .
Add 2 bay leaves , 1 tbs of peppercorns , 1 tsp of marjoram , and a small bunch of parsley finely cut.
Slowly bring to the boil , and simmer gently for approximately 1.5 hours , until the tongues are tender .
Remove any scum as it rises during cooking .
remove the tongues from the water , skin them and remove any gristle or bone .
Press the tongues into a bowl or dish large enough to hold them .
Place a piece of board on top of them and place a weight on top .
Leave covered overnight in refrigerator .
To serve , turn out of the dish and slice to serve .
Drain
Place the tongues in cold water in a saucepan .
Add 2 bay leaves , 1 tbs of peppercorns , 1 tsp of marjoram , and a small bunch of parsley finely cut.
Slowly bring to the boil , and simmer gently for approximately 1.5 hours , until the tongues are tender .
Remove any scum as it rises during cooking .
remove the tongues from the water , skin them and remove any gristle or bone .
Press the tongues into a bowl or dish large enough to hold them .
Place a piece of board on top of them and place a weight on top .
Leave covered overnight in refrigerator .
To serve , turn out of the dish and slice to serve .
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