Roasted Beef Tongue.

The beef tongue is cleaned, washed and cooked with the necessary root vegetables (carrots, parsley, celery), 1/2 onion and salt until almost done. Now immerse the tongue in cold water for a while, peel off the thick skin and lard it lengthwise quite evenly and quite densely with smoked bacon fillets. Now heat a piece of butter in a frying pan, put the larded tongue in it, pour a little bit of hot butter over it and fry it, adding a little bit of bone broth, preferably from veal bones. Now press the tongue, possibly uncut, only divided into 2 halves into 2 glasses, pour the sauce over it and sterilize for 50 minutes at 100 degrees.

The clear soup, in which the tongue was cooked, can be used like beef soup.

all : Home canning, from Mrs. Emilie Lösel,

Our tip: Use a delicious spicy bacon for a delicious touch!

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