Braised Tongue Recipe ingredients

• 3 lbs. fresh tongue
• ¼ cup butter
• Carrot, Turnip, Onion}¼ cup diced
• 1 tablespoon cornstarch
• Bit of cinnamon
• 1 clove
• Bouquet of sweet herbs
• ½ lemon
• 1 teaspoon salt
• ¼ teaspoon pepper

To prepare this Braised Tongue Recipe, first wash tongue, cover with boiling water and cook slowly two hours. Remove from water, blanch in cold water, and remove skin and roots. Cook vegetables in butter five minutes, remove them to a deep braising pan. Brown tongue in fat and place on vegetables in pan. Add clove, cinnamon and sweet herbs, salt and pepper; cover the tongue one-half way with stock in which it was cooked. Cover the braising pan and bake two hours. At the last half hour the juice of lemon is added. When tender remove to hot platter.

For gravy add cornstarch dissolved in cold water to stock in braising pan, which should be reduced to 1 pint. Boil five minutes and pour around the tongue on hot platter. 1 teaspoon Worcestershire Sauce or tomato catsup may be used in gravy.