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Janet

In article >,
says...
>
> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
> > On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
> > >
> > > Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
> > >
> > I've never had beef tongue nor anywhere that serves it. I did read a recipe
> > once on how to prepare it; I'll pass on ever attempting that dish.

Years ago when it was very cheap and we were poor, I used to order a
fresh raw tongue from the butcher. Cooking and preparing it is much
easier than you might think, and the result is tender delicious meat.

I used to cook and skin the tongue then pot, cool and press it under
weights in its own jelly. Then turn out and slice thinly. Good with a
creamy parsley sauce, or pickles and chutney.

Janet UK

>
> I had beef tongue Korean barbecue once. It was... interesting.
>
> Cindy Hamilton