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Tongue In Lemon Caper Sauce (M, KLP, TNT)
Source: Sephardic cooking course taught by Ginette Spier in Washington, DC
Serves: Varies

1 fresh tongue
2 cloves garlic, cut in pieces
2 tbsp. capers
Salt, to taste
Pepper, to taste
Juice of 1/2 lemon
1/4 cup oil (optional)

Cook tongue with garlic, saffron, salt, pepper, oil, and 1 cup water (may need more) in pressure cooker until done. Can also cook it in water to cover on top of stove for a couple of hours. (I think the flavors may be more intense if cooked in the pressure cooker.)

Cool slightly, then skin and slice. If tongue cools completely, it will be impossible to skin.

Return tongue to pot with lemon juice and capers. Heat through. Serve hot.

Tongue can also be cooked in just garlic and saffron and used cold for sandwiches. Can add or substitute button mushrooms, parsley, and bay leaves. Or green olives and celery. Or simply a tomato sauce.

Poster's Notes:
I got this recipe years ago from a Sephardic cooking course taught by Ginette Spier in Washington, DC. It's my favorite recipe for fresh tongue. It is supposed to be made in a pressure cooker but can be made in the oven also.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A