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Wednesday, September 29, 2010

Russian Stuffed Tongue.

Just 4 u

Take fresh beef−tongue; make an incision with a sharp knife and fill with chopped onions, bread−crumbs, a
lump of butter, sage, thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then
stick cloves all over the tongue, and let cook until tender. Add 2 tablespoonfuls of vinegar and 1 tablespoonful
of butter. Serve, garnished with sliced beets, olives and sprigs of parsley

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