Tongue in lemon sauce with artichokes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh veal tongue | |
| 4 | cups | Water |
| 1 | teaspoon | Salt |
| 1 | Lemon ; juice of | |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Turmeric |
| 2 | Potatoes;peeled & cut in 6 slices | |
| 2 | packs | (9oz) frozen artichoke hearts (or equiv. in fresh ones) |
| ¼ | cup | Olive oil |
Directions
Cook tongue until tender. Reserve 2 cups of the cooking liquid. Peel & cut into ½" slices. Put the rest of the ingredients in the pan. Arrange the tongue slices on top. Cover & cook on low heat about 40 minutes. (About ½ the liquid will evaporate.)
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Aug 09, 1998, converted by MM_Buster v2.0l.