|Parlour Magic: From the Heart|
|by Wendy Addison|
Six pretty paper hearts-to give and hang-are nestled in this heart-shaped box. Each heart comes with a sentiment of love and is individually wrapp...
Tip: Try heart tongue for more results.
1 - 6 of 6 for pickled heart tongue
Rinse heart or tongue with cold water. ... PLEASE NOTE: For tongue you must peel off the skin before slicing. When thoroughly chilled skim off any excess fat.
Cook heart or tongue in 2/3 vinegar, ... in refrigerator until used. If storing for longer than 2 weeks, freeze in can or freeze jars or in vacuum bags.
Pour over cooked meat. Bring to a boil and cook for 5 minutes. Peel skin (from tongue) and slice thinly. Refrigerate for 24 hours before serving.
Boil heart and tongue until tender. Trim ... with meat before you pour over the vinegar mixture. Boil together. Pour over meat. Keeps in refrigerator weeks.
Combine ingredients. Cook ... temperature. Cool. Peel tongue and slice thinly (heart should also be ... let marinate in refrigerator for at least 24 hours.
Boil in salt water 3 hours. Peel hot tongue or trim heart. Boil: In ... solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
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