and compliments of the season

to you and yours too.

I am still trying to figure out things here, such fun to see so many "family" here.

hugs J

 
and compliments of the season

to you and yours too.
I am still trying to figure out things here, such fun to see so many "family" here.
hugs J

 
Thank you for posting the "answer", Joanie

I am so glad you found the original recipe! I suspected it was pickled then cooked so now I know about the amount of salt petre and the method for pressing.

Happy Holidays to you and your family!

 
Hi, Joanie! PLEASE READ ...

I have never dared to post a beef tongue recipe on an American website, LOL!! They go to pieces about "offal"!!

Joanie, I have never brined a tongue in my life. The supermarkets and butchers (in SA) sell excellent salted tongues, OR fresh. I actually prefer a fresh tongue.

I have -- but you can concoct -- a sweet-sour sauce containing sultanas, for picked tongue. To me, indispensable!

Thanks for e's recently received. It's just such a rather frantic time of year. Have a GREAT Christmas!!!

 
Lol, Zuri....and cold pressed tongue is one of the best cold meats ever....

So funny that Mum was enjoying all the old and well used books I brought all the way here. They spent 18 years in the warehouse (Kings) while we were cruising, these books have brought so much pleasure and memories to us.
The recipe she uses is one she did in Rhodesia when I was a child and so she carried on doing the same thing...(I used to go the shortcut route and use those yummy bought tongues you mentioned) but out here we can't get them, of course....
AND on the subject of books, she brought your Saffron Pear Tree book as a pressie from my sister. Can't wait to open it and read!!!!
Have a wonderful Christmas.
Hugs
Joanie

 
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