Pickled Lamb Tongues

(from Sarah M. Miller, The Maine Whole Lamb Cookbook)

Ingredients Directions

6-8 lamb tongues
3 peppercorns
6 whole cloves
2 bay leaves
2 tbs. salt
½ cup vinegar (5% acid)

Place tongues in saucepan and cover with hot water. Simmer for 1 hour.
Add peppercorns, cloves, bay leaves, salt, and vinegar. Cover and simmer until fork tender. Cool in broth. Peel and clean
Put peeled tongues in sterile canning jars. Skim fat off broth and bring to a boil again. Pour broth through a strainer over the tongues. Seal and refrigerate or freeze.
Serving suggestions:

Slice and use in sandwiches.
Dice, brown in butter in skillet. Pour them over claret wine and simmer 45 minutes. Add raisins and/or mushrooms to sauce. Serve hot on biscuits, toast or rice.
Dice or slice thin. Marinate 1 hour and add apple, celery, or olives. Serve on lettuce.

Ingredients	Directions
6-8 lamb tongues 3 peppercorns 6 whole cloves 2 bay leaves 2 tbs. salt ½ cup vinegar (5% acid)	Place tongues in saucepan and cover with hot water. Simmer for 1 hour. Add peppercorns, cloves, bay leaves, salt, and vinegar. Cover and simmer until fork tender. Cool in broth. Peel and clean Put peeled tongues in sterile canning jars. Skim fat off broth and bring to a boil again. Pour broth through a strainer over the tongues. Seal and refrigerate or freeze. Serving suggestions: Slice and use in sandwiches. Dice, brown in butter in skillet. Pour them over claret wine and simmer 45 minutes. Add raisins and/or mushrooms to sauce. Serve hot on biscuits, toast or rice. Dice or slice thin. Marinate 1 hour and add apple, celery, or olives. Serve on lettuce.

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Last modified: Sat Nov 8 17:14:57 EST 1997