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Richard Baxter

Tongue in Lemon Sauce with Artichokes

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CATEGORY CUISINE TAG YIELD
Jewish 1 servings

INGREDIENTS

1 Fresh veal tongue
4 c Water
1 ts Salt
1 Lemon ; juice of
1/4 ts Pepper
1/8 ts Turmeric
2 Potatoes;peeled & cut in 6 slices
2 pk (9oz) frozen artichoke hearts (or equiv. in fresh ones)
1/4 c Olive oil

INSTRUCTIONS

Cook tongue until tender. Reserve 2 cups of the cooking liquid. Peel & cut
into 1/2" 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 1/2
the liquid will evaporate.)
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Aug
09, 1998, converted by MM_Buster v2.0l.

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