|Connoisseurs Book Of Spirit|
|by Dave Broom|
This is an information-packed celebration of the world's most sophisticated aperitifs, most pleasurable digestifs and jazziest party drinks.
1 - 10 of 13 for pickled tongue
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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.
Cut up and scoop seeds out of 1 bush overripe cucumbers. Let soak overnight in canner or huge kettle. (Put in layers and each layer sprinkled with ...
Combine ingredients. Cook ... temperature. Cool. Peel tongue and slice thinly ... tablespoons). Add meat and let marinate in refrigerator for at least 24 hours.
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.
Boil pickled tongue for about 2 ... large can of apricots and part of juice. Top with cinnamon. Place in oven uncovered and bake slowly at 300°F for 1 hour.
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 in salt water 3 hours. Peel hot tongue or trim heart. ... cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
Place tongue in pot. Add onions and spices. Cover with water. Simmer uncovered for 3 hours. Drain and cool. Remove skin and serve.
Place tongue in pot. Cover ... 1/2 hours. Add drained peas just before serving. Keep in oven until peas are heated through. This is a delicious main dish.
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