| 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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