Tongues of beef, veal, lamb and pork are nutritious and appetizing variety meats. They can be found fresh, pickled, smoked and corned and can be prepared in a variety of ways to be served hot or cold. All tongue is tough and requires long, slow cooking to make it tender. Beef tongues weigh from 2 to 5 pounds, veal tongues from 1/2 to 2 pounds, pork tongues about 1 pound and lamb tongues around ¼ pound. Fresh tongue should be refrigerated for no more than a day before cooking. Scrub thoroughly before using.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Tongue Stew
- Tongue Tantalizing Barbecue Pork
- Sweet and Sour Calves' Tongue: Lingua Agrodolce
- Sweet and Sour Calf's Tongue
- Mixed Boiled Meat with Green Sauce and Tomato Marmalade: Bollito Misto con Salsa Verde e Friggone