| Veal Tongue with Vegetables
2 veal tongues
1 tablespoon of vinegar
3 peppercorns
1 large celery root, cut into strips
6 carrots, cut julienne
3 medium onions, sliced
6 medium potatoes, peeled and quartered
2 tablespoons of grated horseradish |
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Put the tongues, vinegar, peppercorns, celery root, carrots and onions into a 3 - 4 quart casserole and cover with boiling salted water. Cover and cook at a slow boil 40 to 50 minutes. Add potatoes and cook for 30 minutes longer. Remove tongues and place in cold water for 5 minutes so that they can be skinned easily. Slice them back in the casserole over the vegetables. Sprinkle with horseradish.
Serves 4 to 5 |
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