|What are you doing cow?|
Photo by: mPascalj
A BOKE OF GODE COOKERY RECIPES – A DISH FROM TONGUES OR SAUSAGES ADAPTED BY THE MEDIEVAL SPANISH CHEF
1 beef tongue or 2-3 lbs sausage
330 gr/11.1 oz beer (1 bottle)
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
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