This tasty dish of lambs’ tongues in a red wine sauce is ideal for a family supper. It may be served with rice or noodles.
4 lambs’ tongues
1½ teaspoons salt
1 pint water bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 oz. butter
1 large onion, finely chopped
1 tablespoon flour
4 tablespoons tomato puree
1 tablespoon Worcestershire sauce
5 fl. oz. red wine
2 teaspoon black pepper
1 teaspoon sugar
1 tablespoon chopped fresh parsley
Put the tongues, 1 teaspoon of the salt, the water and bouquet garni in a large saucepan. Set the pan over high heat and bring to the boil.
Cover the pan, reduce the heat to moderately low and simmer for 1-2 hours, or until the tongues are tender when pierced with a knife.
Remove the pan from the heat and drain the tongues in a colander. When they are cool enough to handle, skin the tongues with a sharp knife and cut them into 1-inch slices.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry for 6 to 8 minutes, stirring frequently, or until it is golden brown.
Stir in the flour, puree, Worcestershire sauce and red wine. Bring to the boil, stirring constantly. Add the remaining salt, sliced tongues, pepper and sugar. Cover the pan, reduce the heat to low and simmer for 15 minutes, stirring occa- sionally.
Remove the pan from the heat and turn the mixture into a warmed serving dish. Sprinkle over the parsley and serve at once.
An inexpensive dish, Lambs’ Tongues in Red Wine can be served on a bed of noodles, or with rice.