The Cook's Companion
Tongue - To Poach and Skin
Page 715
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
Tags:
Recipe Review
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.
Comments
Login or register to add your own comments.