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Home Pressed Tongue

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Ingredients
  Lamb tongues 2
  Stock/Water plus stock cube 3⁄4 Pint
Directions

GETTING READY
1) Use a deep saucepan, to place the tongues after washing.
2) Pour in the stock.

MAKING
3) Place the saucepan over heat and bring to the boil.
4) Cover with a lid and simmer 1 1/2-2 hours, or until tender (test the tip of the tongue with a skewer) by reducing the heat.
5) Remove the skin while it is still hot. Remove the gristle from the base of the tongue.
6) Curl the tongues round.
7) Use a small mould or basin of 3-4 inches diameter to press the tongues. Place the tongues facing in opposite directions so that they will fit in neatly and tightly.
8) Cover with a sheet of kitchen foil or greased paper and top with a heavy weight.
9) Leave overnight.

SERVING
10) Serve sliced with cucumber in sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
2

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Nutrition Rank

Nutrition Facts

Serving size

Calories 364 Calories from Fat 245

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 235.8 mg78.6%

Sodium 397.8 mg16.6%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 28 g55.2%

Vitamin A 0.2% Vitamin C 15.3%

Calcium 1.9% Iron 22.2%

*Based on a 2000 Calorie diet

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Home Pressed Tongue Recipe