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Often used as a cold meat - in the style of ham - or braised with vegetables and eaten warm, often with parsley or Madeira sauce. Ox and lambs" tongues are the most popular, and may be brought fresh or salted. See our Recipe Section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.