Braised sheep's tongues

Recipe from: 6/29/1995 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 6
    sheep's tongues
  • 15
  • oil for frying in
  • 6
  • 4
    bay leaves
  • 6
    allspice seeds
  • salt and pepper to taste


Clean the tongues and cut away any muscle tissue. Soak the tongues in water to cover and salt overnight. Heat the oil in a saucepan and stir-fry the cloves, bay leaves and allspice seeds for 3 minutes. Remove the tongues from the water and pat dry. Season to taste with salt and pepper and stir-fry in the spice and oil mixture for about 5 minutes on both sides. Reduce the heat, cover the saucepan with a tight-fitting lid and simmer over low heat until the tongues are tender. Serve with peach pickle and yellow rice. Serves 4-6.

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