Recipe by Oxmoor House January 1984


Recipe Summary test

6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Combine soda and 2 tablespoons salt; rub over surface of tongue. Scrub with a stiff brush; rinse with cold water.

  • Place tongue and 1 teaspoon salt in a large Dutch oven; add water to cover. Bring to a boil; reduce heat. Cover; simmer 3 hours or until tender.

  • Remove tongue from broth, and plunge into cold water. Reserve 1 cup broth. Remove and discard skin from tongue. Cut tongue into 1/2-inch-thick slices.

  • Place butter in a heavy saucepan. Cook over low heat until golden brown. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved 1 cup broth; cook over medium heat, stirring constantly, until thickened.

  • Stir in 1/4 teaspoon salt, and remaining ingredients. Add sliced tongue, and simmer, uncovered, 30 minutes. Discard bay leaves.

  • Place tongue on warm platter and serve with pan liquid.


Oxmoor House Homestyle Recipes