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.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”