tongue
[ TUHNG ]
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 1/4 pound. Fresh tongue should be refrigerated for no more than a day before cooking. It must be scrubbed thoroughly before using.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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