Fried tongue as a side dish

(Recipe #31, page 83)

After cooking the tongue until it is tender and skinning it, as described in tongue ragout no. 1, split it and insert a few cloves, sprinkle it with nutmeg and some finely ground salt, dredge it in zwieback crumbs, and brown it lightly in foaming butter, but do not let it dry out; it must remain very moist.

Translated by David Green.

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