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The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
By Stephanie Alexander
Penguin Global - 2004
ISBN: 1920989005

The Cook's Companion

Tongue - To Poach and Skin

Page 715

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

3rd April 2010

The Ducks Guts from Melbourne, Vic

Good instructions, easy to follow for cooking your first tongue. Works well with just water (no stock). She doesn't use a tongue press, so it isn't neccessary to have one. No idea why, but ox tongue tastes exactly like very soft roast lamb.

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