Evening Republican, Volume 15, Number 69, Rensselaer, Jasper County, 22 March 1911 — Braised Lambs’ Tongues. [ARTICLE]

Braised Lambs’ Tongues.

The lambs’ tongues should first be siiamered in salted boiling water fori an hour, then drained, skinned, trimmed and placed in a braising pan. Pour over them a pint each of brown and tomato sauce; add a quarter of a bay leaf, a teaspoonful of onion juloe, a clove and sufficient salt and pepper to reason. Cover closely and cook flor wo hours in a moderate oven.