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Friday, November 6, 2015

LENGUA WITH BOKE OF GODE COOKERY RECIPE



What are you doing cow?
Photo by: mPascalj
tongue. In León, pig’s tongue is used in pottage or half cooked and served in slices to abate hunger. Further, it can be marinated and smoked. See jabalí. [Tapiello. 1994:138:139]

A BOKE OF GODE COOKERY RECIPES – A DISH FROM TONGUES OR SAUSAGES ADAPTED BY THE MEDIEVAL SPANISH CHEF

Ingredients

1 beef tongue or 2-3 lbs sausage
 330 gr/11.1 oz beer (1 bottle)[1]
1 tbsp chopped parsley
1 tsp chopped mint
2 tsp chopped sage
spices at will
salt and pepper to taste
1 tbsp olive oil

1 tbsp vinegar – white or red wine or cider


Sausages Boiled in Beer
Photo by: Lord-Williams
Preparation

Clean and wash the tongues. If using sausages prick them with pins or a fork to prevent them from exploding. Put them in boiling beer and leave until there is almost no liquid left. Remove from beer and rinse in cold water until cool enough to touch. Cut outer layer of skin off each tongue or encasing if sausages are used.

Put the tongue or sausage in a food processor and grind. Add freshly chopped herbs. Heat olive oil in a skillet. Gently sauté the mixture until warm and the herbs and spices have become aromatic. Add salt and pepper to taste. Place in a serving bowl.

Sprinkling Hash with Wine Vinegar
Photo by: Lord-Williams
Note that the recipe is open to variations such as onions and today potatoes although the latter are not medieval.



[1] The Medieval Spanish Chef’s variation instead of water.





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