[Sca-cooks] Lamb's Tongue

[Ana Valdés]

Cook it in water with laurel, cinammon and clove. Let it cold, drain it and
keep it cool in the fridge.

Make an "escabeche" (not a clue what is called in English, sorry ;(  with
onions, oregano, garlic, vineger, oil and chili or tomatoes.

Pickle the tongue and let it soak some hours in the marinade.

Exquisite!
Ana

On Wed, Oct 8, 2008 at 4:55 PM, Christina Nevin <cnevin at caci.co.uk> wrote:

> Hi everyone,
>
> I picked up a couple of lamb's tongues at the butcher this morning (very
> much an 'oh cool, I've never seen them before' purchase). Way back in
> the dark ages I've cooked beef tongue, but never lamb's tongue (which is
> about a fifth the size!). So does anyone have a Lamb's Tongue recipe
> they recommend? Period recipe would be nice, but am quite happy to give
> modern a whirl too.
>
>
> Al Servizio Vostro,
> Lucrezia
>
> ===========================================
> Baronessa Lucrezia-Isabella di Freccia | mka Tina Nevin
> Thamesreach, Insulae Draconis, Drachenwald | London, UK
> thorngrove at thorngrove.net | athenaeum.thorngrove.net
> veni ~ vidi ~ coxi
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