Lambs Tongues, Stewed from Mietta's Recipe Collection

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Lambs Tongues, Stewed

Preamble
A lamb tongue is quite small, weighing on average 1/2 lb. Soak for 1 -2 hours in lightly salted water and blanch twice in boiling water before cooking.

Ingredients

6 Lamb Tongues (Offal)

Lamb Lamb

4 oz Streaky Bacon

Bacon Bacon

1-2 oz Dripping

Dripping Dripping

4 oz sliced Carrots

Carrot Carrot

1/2 lb sliced Onions

Spring Onion Spring Onion

Faggot of Herbs

Herb Herb

Black Pepper

Capsicum Capsicum

1 pint Brown Stock

Stock Stock

Method

Fry half the bacon in the dripping, add the carrots and onions and continue frying until light brown. Add the tongues and herbs, sprinkle with black pepper and put the remaining bacon on top.

Pour over the stock, bring to the boil and simmer gently for about 2-21/2 hours.

Remove the tongues, plunge into cold water and peel off the skin; trim all bone and gristle from the root end. Cut each tongue in half lengthwise and return to the pan; heat through and serve. The gravy may be strained and thickened before the tongues are added.

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