Boiled mutton tongue

1. Carefully wash the lamb tongues under running water, scrape them with a knife or you can use the hard side of the sponge. Then we put the tongues on the bottom of a saucepan of a suitable size, fill it with clean filtered water (half of the specified amount) and send it to a high fire.

2. Bring the liquid to a boil. After the water boils, cook the tongues for 10 minutes over medium heat. Next, pour the broth into the sink, and the tongues themselves are again well washed under running water. The pan is also mine, or you can use another pan.

3. We put the washed tongues on the bottom of a clean pan, fill them with the remaining clean water. Peel the onion, rinse it and put it in a container to the tongues. We also send washed bay leaves there, as well as allspice. Peel the garlic from the husk and also put it in a saucepan to the tongues, without chopping it.

4. I thoroughly wash the roots - carrots, celery root and parsley root. If necessary, we clean them, cut them into several parts and also put them in a saucepan. The roots will add flavor to the tongues.

5. We put the pan on high heat, bring the liquid to a boil, then reduce the heating to a minimum. Add salt and ground black pepper to the pan, taste it and adjust it depending on personal preferences. Cover the pan with a lid and cook the tongues for 2 hours. After this time, the tongues should become soft (they will be easily pierced with a knife).

6. Turn off the heating, remove the tongues from the broth, lower them into the stored ice water. This will make it easy to clean them from the film. We wash the tongues with drinking water, dry them with a paper towel. Everything is ready - it remains to cut the snack into thin slices and serve it on the table with your favorite sauce, suitable for meat, and fresh herbs (the sublingual part is not very beautiful in sliced form, so it can be used, for example, to make a salad, and the broth can be used to make a fragrant soup).

Bon appetit and have fun with your friends!