Boiled Calf's Tongue

by Stefan Kolsch

You can use the cooking liquid as a stock base when making soup
1½ -2 HOURS


1 Calf's Tongue
1 Bouquet Garni of Fresh Herbs
(e.g. Basil, Bay Leaf, Marjoram, Parsley, Thyme)
1 Carrot (chopped)
1 Leek (chopped)
1 Onion (chopped)

Boiled Calf's Tongue


Before cooking, rinse the Calf's Tongue and soak it in lightly salted water for an hour, then drain. Put the Tongue in a large saucepan with the bouquet garni and vegetables, add sufficient cold water to cover and bring to the boil, reduce the heat and simmer gently with the lid on for 1½ hours or until tender.

Drain the cooking liquid (you can use the cooking liquid as a stock base when making soup) remove the bouquet garni and vegetables and then carefully peel off the skin. Slice the tongue with a sharp knife.

To prepare a calf's tongue if you wish to serve it cold; Cook as above, the peeled tongue will be juicer and tastier if allowed to cool in the cooking liquid before serving it cold and sliced.

Accompany the warm tongue with fresh asparagus spears and potato salad, garnish with grated hard boiled egg, asparagus tips, and sprinkle with fresh basil and coriander leaves.

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