Boiled Tongue
Appetizers • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef tongue 5 oz
- Horseradish Leaves 5 oz
- Vinegar essence 5 fl oz
- Salt to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Thoroughly wash the beef or lamb tongue, scrape it with a knife, wash it again, place it in a pot, cover with hot water, bring to a boil, and simmer until cooked.
Step 2
Immerse the cooked tongue in cold water for 5–10 minutes and, without letting it cool completely, remove the skin, then salt it and wrap it in a napkin.
Step 3
Slice the cooled tongue and arrange it on a plate.
Step 4
Prepare the horseradish with vinegar as follows: grate the peeled horseradish roots, dilute with wine vinegar, add salt, sugar, and mix.
Step 5
Serve the horseradish with vinegar separately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!