Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Pickled tongue -- * see |
| \N \N | Note |
| 1 \N | Onion |
| 2 \N | Garlic cloves |
| 2 \N | Bay leaves |
* Note: The recipe for "Pickled Tongue Or Corned Beef" is included in this database. Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3½ hours or until tender. Add boiling water as it cooks out. Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups stock if you want to make a sauce.
Remove bay leaves. Slice the tongue and serve plain or with a sauce.
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 Recipe By : Jennie Grossinger - "The Art Of Jewish