Larded Fresh Ox Tongue
- 1 fresh ox tongue
- Fat bacon strips
- 1 dozen button onions, fried
- Salt and pepper
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 glass port wine
Soak the tongue and boil it gently for about 3 hours. Remove the rough skin; lard upper part of tongue evenly with strips of fat bacon. Put into saucepan with enough of the cooking liquid to cover it; add fried onions, a little pepper and salt, and the butter rolled thickly in flour. Stew gently for approximately an hour. Fifteen minutes before it is taken up, add strained lemon juice and wine. Serve tongue on a hot dish with the gravy around it. Serves 8-9.
Submitted by Jun 2, 2009
15 min
30 min
45 min