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Print this Recipe    Goat Tongues

Scarlet Goat, Lamb or Deer Tongues

4-pounds tongues
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional) can be found in pharmacies
1/2 cup warm water

Wash and remove most of the fat from the tongues. Mix together all
the spices and the garlic and rub well into the tongues. Dissolve
the salt peter in the warm water and pour over the tongues. Place
in a large, nonmetal container. Weight the meat down with a stone
or brick and cover it with plastic wrap or aluminum foil. (You
can also place the ingredients in a plastic bag and weight it down.)
Refrigerate for 10 days to 2 weeks. Turn the tongues every 2 to 3
days.

At this point the tongues may be Frozen, or they can be hung and
smoked, and the result frozen.

Place the meat in a large pot of cold water. Bring to a boil and
throw away the water. Repeat 3 times. Cover with cold again, bring
to a boil, and cook over low heat, covered, for about 2 hours or
until tender. Peel off the skin while still warm.

The tongues may be cooled, slice thin, and place on a platter.
Serve with mustard or horseradish.


Recipe using Scarlet tongue

1 tongue per person, soaked overnight if necessary
1 oz butter
1 oz plain flour
3/4 pint milk
1 tbsp double cream
2-3 tbsp capers
1 tbsp vinegar from the capers
salt and pepper

Let the tongue soak in a large bowl of cold water for the appropriate
length of time.

Put it into a large casserole dish and cover with fresh cold water.
Put the lid on the pan, bring it slowly to the boil and simmer for
2%BD-3%BD hours until the tongue can be very easily pierced with
a skewer. It should feel very tender and soft. Remove it from
the heat and let it sit in its hot stock while you make the sauce.

Melt the butter in a small saucepan, stir in the flour and when it
foams start adding the milk slowly, a little at a time, stirring
after each addition.

When you have a smooth creamy sauce let it simmer gently for 10
minutes, then add the cream, capers and caper vinegar. Season with
salt and pepper and keep hot.

Remove the tongue from the liquid and skin it, do this with your
fingers. Although this is hot work, this is the best method. You
will find, if the tongue is cooked, that the skin peels off in
satisfying strips.

Slip out the bones underneath the tongue, slice it fairly thickly
and lay the slices round and over a heated serving dish. Put a
sprinkling of capers over the top and serve very hot with the caper
sauce and mashed potatoes.

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