Ox Tongue in Meat Gravy
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- ox tongue
- g lardo (cured pork back fat)
- g butter
- meat gravy
- flour
- boiled greens
Instructions
- Skin the tongue as in N. 289 and lard it with seasoned lardoons; tie it extended.
- Brown in 30g butter with salt and pepper, then finish cooking with meat gravy added gradually.
- Pass and thicken the juices with butter and a little flour; serve the tongue sliced with buttered boiled greens.