Roast Tongue Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Fresh tongue,
3: Onions, sliced
2 tsp: Salt,
1/2 tsp: Pepper,
3/4 tsp: Garlic powder,
1: Bay leaf,
1 cup: Canned tomato sauce,
2: Tomatoes, diced
2 cup: Boiling water,
Directions:
Plunge the tongue into boiling water and cook 10 minutes. Drain and
remove the skin and root. Place the tongue in a roasting pan with
the onions around it. Sprinkle with the salt, pepper and garlic
powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the
pan and roast in a 325 degree oven 3 hours or until the tongue is
tender. Baste frequently and remove the cover for the last 30
minutes. Discard the bay leaf. Serves 6 to 8. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books,
Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-17-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
remove the skin and root. Place the tongue in a roasting pan with
the onions around it. Sprinkle with the salt, pepper and garlic
powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the
pan and roast in a 325 degree oven 3 hours or until the tongue is
tender. Baste frequently and remove the cover for the last 30
minutes. Discard the bay leaf. Serves 6 to 8. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books,
Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-17-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp