Stewed Beef Tongue Recipe

(Lingua di bue in stufato)



Clean a fresh tongue of beef; put it in a plate, salt it generously and

put it back in the ice-box or in the pantry, until the following day.



After twenty-four hours, scald it in boiling water, skin and lard with

little pieces of bacon and put it in a kettle or a large saucepan in

which the seasoning is already placed. This seasoning consists of 1/2

lb. bacon cut in very thin slices, 1/4 lb. butter, one or two thin

slices of ham and two middle sized onions, sliced. Sprinkle the tongue

with flour, surround it with chopped meat and place the saucepan on the

fire. When the tongue begins to brown, pour five or six cups of soup

stock and one cup of water. Add the usual bunch of greens, two or three

cloves, salt, a pinch of pepper and one of cinnamon.



Cover the saucepan tightly, boil for about four hours, rub the sauce

through a sieve and serve everything hot.

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