Beef Tongue With Olives Recipe

(Lingua di bue alle olive)



Scald the tongue and peel off the skin. Then put it back to boil until

fully cooked.



Melt a piece of butter and brown half a medium sized onion cut in

slices. When the onion is browned remove it from the butter and dilute

in the latter a teaspoonful of flour. When the flour begins to brown,

thin it with one or two cups of soup stock hot and passed through a

sieve. Mix and boil for ten minutes, seasoning with salt and pepper.



When the sauce is prepared place the tongue in the saucepan containing

it and let it cook again on a low fire for about an hour, turning it

over frequently and keeping it moistened with the gravy. Cut some olives

in a spiral to remove the stone and place it in the saucepan with the

tongue. This becomes more tasty if left with the olives for one or two

days.

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