Home › The World's Kitchen › Veal Tongue Braise with Spinach

Veal Tongue Braise with Spinach

Place a mirepoix, at the bottom of a braising pan, with two tablespoons leaf lard, and lightly brown on the fire for ten minutes. Add three well-trimmed, fresh veal tongues; season with a teaspoon salt and half teaspoon white pepper. Moisten with half pint broth, one gill demi-glace, a half gill tomato sauce and one tablespoon of tarragon vinegar. Cover the pan, let boil for ten minutes, then set in the oven for fifty minutes. Remove, skin the tongues; cut them into halves, lengthwise. Place a spinach, on a hot dish. Dress the tongues over the spinach, strain the gravy around and serve.