Baked Tongue With Olives
|Cayenne pepper||1 Dash|
|Beef tongue||4 Pound (1 Large / 3 Small Size)|
|Green olives||5 Ounce (1 Small Bottle)|
|Fresh parsley||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Parmesan cheese||1⁄4 Pound|
|Garlic||3 Clove (15 gm)|
Parboil the tongue in water to cover for about 30 minutes.
Take it out of the water, let it cool, then skin it with a sharp knife.
Remove the olive pits and cut the olives into quarters.
Make holes in the tongue and stuff the olives into them.
Cut the cheese into strips about the size of cigarettes and stuff these also into the holes.
Place the lard in a potand melt it over a slow fire.
Roll the tongue in 1 tablespoon flour and saute it in the lard for 10 minutes, turning it frequently.
Chop the onions and garlic fine, take the tongue out of the pan, and add the onions and garlic to the lard along with 1 tablespoon flour.
Let brown slowly.
After the mixture has browned, place the tongue in the pot, pour 4 cups cold water over it, add the bay leaves, thyme, parsley, pepper, and salt, and cook over a slow fire for 1 hour or until tender.
Take the tongue out of the pot, place it on a platter, and put the gravy in a gravy bowl.
Slice the tongue into individual servings, pour the gravy over it, and serve with steamed rice, creamed cauliflower, and Waldorf salad.