Got this in e-mail from Kevin:

"I have received an update from Glen...

"Staying 1 more night. Was told home early in morning. Female Dr asked
if I could walk easily. I danced around and offered to dance with her.
Male African Dr amused."

He hasn't changed!!!"

So it would seem.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lambs' Tongues Piquant
Categories: Lamb/mutton, Offal, Herbs, Vegetables, Nuts
Yield: 2 Servings

4 sm Lambs tongues
+=OR=+
2 md (or lg) lambs tongues
1 md Onion; peeled, trimmed
1 lg Carrot; scrubbed, trimmed
1 Turkish bay leaf
6 Allspice berries
6 Black peppercorns
Salt
2 tb Olive oil
1 lg Onion; peeled, sliced fine
2 tb Flour
1 c Cooking liquid; from tongue
2 tb Red wine vinegar
2 ts Demerara sugar; or lt brown
- sugar, or Turbinado sugar
1 tb Sultanas (white raisins)
Fresh lemon juice
Fresh ground black pepper
2 ts Flaked almonds; toasted

To prepare and cook the lambs' tongues: soak the tongues
for several hours then place in fresh cold water and bring
to the boil. Drain immediately. Heat enough water to cover
tongues with the onion, carrot, bay leaf, allspice berries
and peppercorns and a little salt.

When at boiling point add the parboiled tongues, lower the
heat to simmering point and cook very gently until really
tender, about 1 hour.

If using the tongues immediately, skin and pick out the
little bones and gristle. If using later, they can cool in
the liquid, but remove the skin and bones whilst warm, it
will be easier than when they are cold.

For piquant sauce: heat the oil, add the sliced onion and
cook gently until soft and golden. Stir in the flour, cook
for a moment or two, then make a lump-free sauce by
gradually stirring in the tongue stock.

In a separate pan, heat the vinegar with the sugar then,
stirring constantly, allow it to boil until the mixture is
syrupy. Add to the sauce, stirring in well. Add the
sultanas, season with lemon juice, salt and pepper. The
sauce should be nicely piquant.

To serve, slit each lamb's tongue in half lengthways,
place in a warm dish and pour over the sauce. If the
tongues are not already hot, cover the dish with foil or a
lid and warm through in a preheated oven at 360ºF/180ºC
for 25 minutes. Before serving, garnish with the toasted
almonds.

VARIATIONS == Prepare a mushroom and onion sauce with 1
large onion, finely chopped, cooked gently in 2
tablespoons of butter, then add 3 cups of sliced mushrooms
and continue cooking until moisture has evaporated and the
mushrooms are tender. Add 2 tablespoons of sweet vermouth
and season with salt and freshly ground black pepper. Pour
over the tongues sliced lengthways, sprinkled with 2
tablespoons of grated Parmesan cheese and reheat in a
preheated oven at 360ºF/180ºC for 25 minutes.

PRESSURE COOKER == Use to cook the tongues. Prepare and
parboil as above. Place with liquid and flavourings in
cooker, bring to HIGH pressure and cook 15 minutes, then
remove from the heat. Continue recipe as above.

MICROWAVE OVEN == Cooking the tongues in the microwave is
not recommended, but the onions can be microwaved, with
oil or butter [melt it first], covered, for 4 minutes on
HIGH. If making the piquant sauce in the microwave,
substitute cornflour for the flour in the recipe.

LAMBS' TONGUES PIQUANT can be successfully reheated in the
microwave; cover it tightly with plastic cling and nuke it
on REHEAT or 80% for 12 minutes or until bubbling hot.

ACCOMPANIMENTS ==- Creamed potatoes or pasta with a side
salad or a simple, crisp vegetable, such as beans or mange
tout.

from JUST FOR TWO by JANET LAURENCE

typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons - 20 Feb 99

Uncle Dirty Dave's Archives

MMMMM

... "Man does not live by bread alone. He must have peanut butter" Dave Gardner
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)