Potted Tongue
Yield
1 batchPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef tongue
cooked |
* |
| ¾ | cup |
butter
melted |
|
| ½ | teaspoon |
nutmeg
grated |
|
| ¼ | teaspoon |
cloves, ground
|
|
| ⅛ | teaspoon |
sage
dried |
*
|
| ¼ | teaspoon |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef tongue
cooked |
* |
| 177 | ml |
butter
melted |
|
| 2.5 | ml |
nutmeg
grated |
|
| 1.3 | ml |
cloves, ground
|
|
| 0.6 | ml |
sage
dried |
*
|
| 1.3 | ml |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
Directions
Dice the tongue and put it through the grinder twice.
Combine the Butter with the spices and herbs and blend into the meat, blending very well.
Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard.
