Recipe: Russian Stuffed Tongue
- chopped onions
- Take fresh beef−tongue; make an incision with a sharp knife and fill with chopped onions, bread−crumbs, a lump of butter, sage, thyme, salt and pepper.
- Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender.
- Add 2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished with sliced beets, olives and sprigs of parsley.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Russian