Fresh Caribou Tongue Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 medium: Tongue,
4 cup: Water,
2: Wild onions, finely chopped
1 Handful: mint leaves,
2 tsp: Coltsfoot salt,
1 cup: Indian vinegar,
Directions:
Wash tongue thoroughly with a brush made of evergreen boughs and trim off
all stringy muscles.
Put all ingredients in the improvised kettle. Set basket in the kettle and
drop in the hot stones until the water boils.
Let the tongue simmer for about 4 hours by continually changing the stones
as they cool. Remove the tongue and plunge it into a container of cold
water; then remove the skin. Scoop out the liquid in the kettle and strain
through several layers of evergreen boughs into a clean container.
Pour the juice over the sliced tongue and eat it hot; or, put the tongue
back into the strained liquid and set aside to cool for 2 hours. Serve the
jellied tongue with slices of corn bread.
See: ASSINIBOIN HOT STONE COOKING
Source: "Indian Cookin", compiled by Herb WAlker, 1977
Source from luhu.jp
all stringy muscles.
Put all ingredients in the improvised kettle. Set basket in the kettle and
drop in the hot stones until the water boils.
Let the tongue simmer for about 4 hours by continually changing the stones
as they cool. Remove the tongue and plunge it into a container of cold
water; then remove the skin. Scoop out the liquid in the kettle and strain
through several layers of evergreen boughs into a clean container.
Pour the juice over the sliced tongue and eat it hot; or, put the tongue
back into the strained liquid and set aside to cool for 2 hours. Serve the
jellied tongue with slices of corn bread.
See: ASSINIBOIN HOT STONE COOKING
Source: "Indian Cookin", compiled by Herb WAlker, 1977
Source from luhu.jp