| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Fresh veal tongue | |
| 4 | c | Water |
| 1 | t | Salt |
| 1 | Lemon, juice of | |
| 1/4 | t | Pepper |
| 1/8 | t | Turmeric |
| 2 | Potatoes, peeled & cut in 6 | |
| slices | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1089
Calories From Fat: 545
Total Fat: 61.6g
Cholesterol: 186mg
Sodium: 2627.7mg
Potassium: 1790.6mg
Carbohydrates: 119.7g
Fiber: 9.5g
Sugar: 20g
Protein: 18.7g