Scalloped Potatoes & Tongue


2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard

Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)

Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315

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Strawberry Sundae

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

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