Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g tongue (pork, veal, lamb).
- or 300 g boiled tongue.
- 100 g carrot.
- 100 g onion.
- 300 g white bread.
- green parsley.
- salt, pepper.
- =
Directions
Wash tongue very well, put in a pan and pour over hot water just to cover it.
Bring to boil and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
1 hour before the tongue is cooked, add carrot and onion, spices and salt.
Take out the tongue from the broth and take off the skin by running cold water.
Then put in the broth to warm up and then cool down.
Wipe dry and cut finely crosswise.
Put on bread slices and decorate with green parsley.