Smoked or Salt Tongue
jgiacomoni (by-nc-nd 2.0)

Smoked or Salt Tongue

Ingredients

Directions

  1. Smoked tongues must be soaked over-night in cold water.
  2. Salt tongues do not require this.
  3. Tongues must be placed in boiling water and simmered till tender, then skinned and replaced in the liquor to get hot again.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: tongue, water

Equipment: stove, pot

See Also

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