Variety Meats: Lamb Tongue 02 by Recipe Cottage

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	Lamb Tongue 02

		Lenguas de Cordero Salteadas (Basque Lambs tongues) 2 lb. fresh lamb tongues 1 thick slice lemon 1/4 onion 1 tsp. salt 2 eggs flour 1 Tbsp. olive oil Put the tongues, lemon, onion, and salt in a kettle and cover with cold water. Simmer for 2 to 2 1/2 hours or until tongues are tender. Rinse the tongues in cold water and skin them. Slice crosswise in 1/4 inch pieces. Beat the eggs well with a pinch of salt. Dip the meat slices in flour and then the beaten eggs. Fry quickly in hot olive oil, turning to brown both sides. Serves 4-6 Almost invariably, Mama' served a bowl of hot Salsa de Cordoniz with Lenguas de Cordero. The tongues are excellent, too, served with lemon wedges. Salsa de Cordoniz 1 1/2 lb. fully ripened tomatoes 1 Tbsp. olive oil 1/2 medium onion 1 clove garlic 1/2 bell pepper 1/2 small can tomato sauce salt Pour boiling water over the tomatoes to loosen their skins. Peel and chop them. Heat the olive oil in a heavy pan. Peel and mince the onion and garlic; seed and finely chop the peppers and simmer them all slowly in olive oil until they are tender. Do not allow them to brown. Stir in the tomatoes and the tomato sauce. Season with a little salt. Cover the pan and simmer slowly for 20 to 30 minutes. If Salsa de Cordoniz is made early in the season before tomatoes have achieved their full flavor, it may be necessary to add a pinch of sugar. Serves 4-6