TheBanyanTree: Brauschweiger

[Sally Larwood]

We call it lamb's fry and it an extremely popular dish, especially for we seniors, in Australia. Here we like it as lambs fry and bacon. We cook the onions and bacon, then cook the lambs fry separately, making a gravy from the pan scrapings, tomato ketchup and Worcestershire sauce, then finishing the cooking of it all in the gravy. It's delicious and so good for you. And wonderful with mashed potatoes. 

Sal 

Sent from my iPad 

On 17/03/2013, at 13:46, Laura Hicks <wolfljsh at gmail.com> wrote:

> On Sat, Mar 16, 2013 at 9:48 PM, Dale M. Parish <parishdm at att.net> wrote:
> 
>> Miss your cooking, Moma.  What I wouldn't give for one of your calf
>> tongues today.
> 
> 
> You had me, right up until "calf tongue". I love liver and onions (I'm
> drooling now!), and braunschweiger is a rare but wonderful treat. Rare
> because Larry and I both have gall bladder problems, or we'd eat it more
> often! I like mine with Dijon mustard and onion slices on rye
> or pumpernickel bread. Yum!
> 
> Calf's tongue is a whole 'nuther somthing, however. Granted, my Mom would
> almost never fix any kind of organ meats, she couldn't stand them. Liver
> was a very special treat. Every year, when we killed a calf, my grandmother
> would get all the organ meats. I don't know what she did with them, because
> I never remember eating them at her house, either. But one year, for some
> strange, unknown reason, Mom got the tongue. It sat in the freezer for a
> few months, and finally, she got it out to throw it away. I asked her if I
> could have it to cook for the dogs. She happily handed it over. I tried to
> find out how to cook it (I still don't know), but never could find any
> recipes or cooking instructions. There was no internet at the time, and
> cookbooks for organ meats were thin on the ground at the local library.
> 
> So, I decided (being of English extraction) to boil the thing. I split the
> skin and dropped the whole thing in a stock pot full of water, and added a
> clove of garlic and a bit of salt.
> 
> Oh. My. God. The STENCH. I never smelled anything so horrible. I kept
> thinking I'd let it cook a bit longer, just 'til the pink was gone, then
> I'd quickly skin the tongue, chop it up real fine, and dump the meat and
> the broth in containers to freeze for adding to the dogs' food. I couldn't
> do it. I ended up pouring the broth down the sink, and running cold water
> after it for about 15 minutes to clear the pipes, and triple wrapping the
> meat in plastic bags to put in the trash. It was foul. I had to open up the
> house and put fans in the windows to clear the air. I've since done
> necropsies on dead animals that didn't smell that bad.
> 
> So, no calves tongue for me - unless someone ELSE, who knows how to cook
> it, is serving it somewhere other than in my house.
> 
> But I do love a big plate of good liver and onions!
> 
> Laura
> wolfljsh at gmail.com