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    You are in: Home / Recipes / Kalf Tong - Calf's Tongue Recipe
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    Kalf Tong - Calf's Tongue

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Molly53's Note:

    Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes then you'll love tongue, which has a very pleasant beefy flavor. Allow 1/4 to 1/2 pound of meat per serving. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water.
    2. 2
      Cook until tender, 1 1/2 to 2 hours.
    3. 3
      Remove the skin and root ends; cut in half lengthwise.
    4. 4
      Strain liquid; add flour mixed with a little water and the horseradish.
    5. 5
      Cook until smooth, stirring constantly.
    6. 6
      Place tongues on a serving platter and pour sauce over.

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    Ratings & Reviews:

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    Nutritional Facts for Kalf Tong - Calf's Tongue

    Serving Size: 1 (169 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 173.7
     
    Calories from Fat 13
    56%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 7088.6 mg
    295%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 11.5 g
    46%
    Sugars 7.3 g
    29%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    calf tongues

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