Marinated Tongue Salad
|Sheep's tongues/1 small beef tongue||4|
|Water||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
Place the tongues in a saucepan, cover with cold water and bring to the boil.
Turn down the heat and simmer for 1 1/2 hours.
Drain off water, skin tongues and chop into pieces.
Place in saucepan with carrots, onion, spring onions, salt and water.
Bring to the boil, turn down the heat and simmer until tender.
Drain saucepan and pour tongues and vegetables into a serving bowl.
Make a dressing with lemon juice, oil and garlic crushed in salt.
Pour over the drained tongues and vegetables, garnish with parsley and refrigerate.