Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 95

Smoked Tongue.—Soak for one hour in cold water, pour off the water and put on to cook in cold water. Let it come to a boil, pour off the water again. Put on in fresh cold water and boil until tender. Remove the skin, roots and fat. Serve hot or cold. If hot, serve with tomato sauce.

Fresh Tongue.—Wash and cook in boiling salted water until tender. Remove the skin and fat.