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Classic
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page 137
2. BOILED TONGUE.
DIL HASHLAMA.
Ingredients:
Tongue.... 1 of beef (or 5 to 6 tongues of lamb).
Dry Onions ........................... 2, medium.
Parsley ................................ 1 bunch.
Celery ........................... 3 to 4 strips.
Clove ............................ 2 to 3 pieces.
Salt and pepper, to taste.
Method:
Wash the tongue and leave in cold water for one hour before boiling; when ready,
put it in a vessel, which should contain sufficient amount of water, and chop
into it the onions, the parsley and the celery, adding also the cloves; then,
after seasoning the whole to taste, boil it over a moderate fire until well
cooked. Skin when serving. Use either horse radish or some other strong sauce
with it.
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