Main Meal Recipes > Tongue Casserole

How to make tongue casserole:
An old favorite dish which may seem a little challenging for today's tastes.


2 tablespoons butter
1 onion, peeled and chopped
1/4 cup chopped Canadian bacon slices
2 stalks celery chopped
1 medium can peeled tomatoes
1 tablespoons Worcester sauce
2/3 cup beef bouillon
freshly ground black pepper
8 lamb tongues, soaked in cold water
2 tablespoons tomato paste
2 tablespoons cornstarch
3 tablespoons water
(see measure conversions for more information)


- Melt the margarine in a pan and fry the onion and bacon gently for 5 minutes.
- Add the celery and cook for a further 2 minutes.
- Stir in the tomatoes, Worcestershire sauce and bouillon.
- Bring to the boil and season.
- Pour into a large casserole and arrange the lambs' tongues on top.
- Cover and cook in a preheated moderate oven 180 degrees centigrade (see temperature conversions) for about 2 1/2 hours or until tongue are tender.
- Remove the tongues from the casserole, trim off any bone and remove the skin.
- Cut each tongue into slices.
- Skin off any excess fat from the surface of the sauce, then stir in the tomato paste.
- Blend the cornstarch with the water.
- Transfer the tomato sauce to a large saucepan.
- Add the cornstarch and heat stirring, until thickened.
- Cook for 2 minutes, and then add the sliced tongues and heat though.
- Arrange the tongues on a warmed serving dish and coat with the sauce.