Veal Tongue Michelada
|Tongues||5 Small (Fresh)|
|Onion||1 , minced|
|Carrots||4 , sliced|
|Celery stalk with leaves||1 , chopped|
|Lemon||1 , juiced|
|Water||2 Cup (32 tbs) (Or More If Required)|
Scrub tongues with warm water to clean well.
Place on bottom of clay baker: onions, carrots, celery.
Put tongues on this bed.
Dot with cloves, crushed bay leaves, seasoning.
Cover with water.
Close and bake.
When tongues are well cooked, drain and dip in cold water; slit the skin and peel it off,.
Cut off the bone and gristle at the thick end.