Sheep Tongues Smothered from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Scald and blanch the Tongues, removing the skins. Throw them into cold water. Dry and pique or lard very delicately with larding needles. Season well with salt and pepper. Slice the bacon into fine...
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Cooking tools:
- Larding needle
- Stove
- Pot
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Salt shaker
- Pepper mill
- Slotted spoon
Ingredients
- 6 Tongues
- A Large Onion, Cut Fine
- 2 Carrots, Cut Fine
- 3 Pickles
- ¼ Cupful of Capers
- A Pint of Boiling Water
- 2 Slices of Bacon
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