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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, April 16, 2018

ANGLO-INDIAN OX TONGUE ROAST




Ox Tongue Roast
Serves 6   
Ingredients
1 large Ox tongue
1 big onion sliced
4 Red chilies broken into bits
1 teaspoon peppercorns
2 cloves and 2 pieces of cinnamon
2 tablespoons oil
Salt to taste
Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well. Simmer on low heat till all the soup dries up and the tongue is nicely brown all over. Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mash potatoes and bread. You can make delicious sandwiches with tongue roast as filling.

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