Stewed Lamb Tongues from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the tongues; wash well and boil in clear water for an hour and a half. Then throw them into cold water and remove the skins. Cut the vegetables fine, and put them with the butter into a sauce...
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Ingredients
- 6 Tongues
- An Onion
- ½ of a Small Carrot, Cut Fine
- ½ of a Small Turnip, Cut Fine
- A Pint of Broth, or Water
- 2 Tablespoonfuls of Butter
- 2 Tablespoonfuls of Flour
- A Bay Leaf
- 2 Sprigs Each of Thyme and Parsley
- Salt
- Pepper
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