The Cook's Companion
Tongue - To Poach and Skin
Page 715
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Recipe Reviews
The Ducks Guts from Melbourne, Vic
Good instructions, easy to follow for cooking your first tongue. Works well with just water (no stock). She doesn't use a tongue press, so it isn't neccessary to have one. No idea why, but ox tongue tastes exactly like very soft roast lamb.
(edited 3rd April 2010) (0) comment (0) useful
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