Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
If you find yourself with a surfeit of veal hearts and lamb tongues here's a nice way to turn them into gently spiced nibblely bits.
From the ground up, with corned beef tongue, homemade mustard, sauerkraut, and Russian dressing on rye.
For the March Charcutepalooza challenge, I corned a tongue, then made dainty little Edwardian tea sandwiches with them. Pinkies up!
I want to be a Nose-to-Tail Badass, I really do.
Don't let the prospect of peeling a cow tongue put you off. Let your adventurous side take the lead this time, you won't be disappointed!
The making of Pastrami and Tongue and other stuff...oh my! Round 3 of Charcutepalooza