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Tongue Recipes
Browse Recipes:
Lingua alla  Visconti (Tongue)
Lingue di Castrato alla Cuciniera (Sheep's Tongues)
Lingue di Vitello all'Italiana
Lingua di Manzo al Citriuoli


Lingua di Manzo al Citriuoli 
(Tongue with Cucumber)

Ingredients:  Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme, bay leaves, cloves, stock.

Preparation:
Gently boil an ox tongue until you can peel off the skin, then lard it, season it with salt, pepper, nutmeg, and chopped parsley, and boil it with some bits of bacon, ham, veal, a carrot, an onion, two bay leaves, thyme and two cloves. Pour some good stock over it and let it simmer gently until it is cooked. Put the tongue on a dish and garnish it with slices of fried cucumber. Boil the cucumber for five minutes before you fry it, to take away the bitter taste. Serve the tongue with a sauce piquante, made with one dessert-spoonful of beef concentrate to a quarter pint of good Espangole
sauce.


Lingue di Vitello all'Italiana
(Calves' Tongues)
Ingredients:  Calves' tongues, salt, butter, stock, water, glaze, potatoes, ham, truffles, sauce piquante.

Preparation:
Rub a good handful of salt into two or three calves' tongues and leave them for twenty-four hours, then wash off all the salt and soak them in fresh water for two hours. Stew them gently till tender, take them out, skin and braize them in butter and good
stock for half an hour. 
Let them get cold and cut them into slices about half an inch thick; put the slices into a buttered saute-pan and cover them with a good thick glaze; let them get quite hot and then arrange them on a border of potatoes, and garnish each slice with round shapes of cooked ham and truffle. Fill the centre with any vegetables you like; fried cucumber is excellent, but if you use it do not forget to boil it for five minutes before you fry it to take away the bitter taste.  Serve with a Tomato Sauce Piquante.
 

By Mrs. W.G.Waters from the Cook's Decameron: A Study In Taste
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Lingua alla  Visconti (Tongue)
Ingredients:  Tongue, glaze, bread, spinach, white grapes, port.
Preparation: Soak a smoked tongue in fresh water for forty-eight hours, then boil it till it is tender. Peel off the skin, cut the tongue in rather thick slices, and glaze them. Prepare an oval border of fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue. Fill in the centre of the dish with white grapes cooked in port or muscat.
Lingue di Castrato 
alla Cuciniera 
(Sheep's Tongues)
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour.
Preparation: Cook three or four sheep's tongues in good stock, and add some slices of bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice. Let them get cold, flour them and mask them with egg beaten up and fry quickly in butter. Serve with Italian sauce.
 

 

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