| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Veal or beef tongue |
| 3 |
|
Sliced garlic cloves; up to 4 |
|
|
Oil |
|
|
Salt |
|
|
Pepper |
|
|
Turmeric |
|
|
Chopped parsley |
|
|
Sliced fresh mushrooms |
INSTRUCTIONS
Source: Rutie`s Kitchen
Boil, peel & cool a veal or beef tongue. When cool, slice into thin slices.
In a large frying pan, saute 3-4 sliced garlic cloves in oil. Add the
tongue slices & brown a bit. Add salt, pepper, turmeric, chopped parsley &
sliced fresh mushrooms. That`s it! I have converted non-tongue eaters with
the above recipe!
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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