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FRICASEE OF LAMB’S TONGUES

FRICASEE OF LAMB’S TONGUES


900 g lamb’s tongues

salt and pepper

1 medium onion, skinned and sliced

1 medium carrot, peeled and sliced

1 bay leaf

6 black peppercorns

50 g butter or margarine

60 ml flour

60 ml double cream

45 ml chopped fresh parsley

20 ml lemon juice

bacon snippets and bread croutons, to garnish


  1. Rinse the tongues under cold water. Turn into a large bowl and cover with cold water, add 2.5 ml salt and leave to soak for 1 – 2 hours.

  2. Rinse and drain well. Place in a large saucepan with the onion and carrot, bay leaf and peppercorns and water to cover. Add a large pinch of salt, bring slowly to the boil and skim off any scum rising to the surface. Cover and simmer gently for about 2 hours, or until tender.

  3. Remove the tongues with a slotted spoon and place in a large bowl of cold water. Leave to go quite cold. Boil down the cooking liquid to strengthen the flavour, strain off and reserve 450ml.

  4. When the tongues are cold, ease a finger or thumb between the skin and flesh and gradually peel the skin off. Using a small pointed knife, gradually ease out the small bones and pieces of gristle lying at the base of the tongue.

  5. Place the tongues on a chopping board and, using a very sharp knife, slice diagonally into 1 cm slices, starting from the tip end.

  6. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved stock. Bring to the boil slowly and cook, stirring until the sauce thickens. Blend in the cream and season. Lower the heat and stir in the parsley.

  7. Stir in the tongue into the sauce, cover the pan and leave over a low heat for 10 – 15 minutes to warm through, stirring occasionally to prevent sticking. Just before serving, stir in the lemon juice and adjust seasoning. Garnish the dish with bacon snippets and small croutons.
    Note: to make bacon snippets, remove the rinds from six prime streaky bacon rashers and chop into small pieces. It is easier to use kitchen scissors for this operation. Fry in a heavy-based frying pan with no extra fat until crisp and golden. Drain on absorbent kitchen paper and keep hot until required.

    Serves 6


FRICASEE OF LAMB’S TONGUES

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