Wednesday, November 4, 2009
There was a time when beef tongue, veal tongue, lamb kidneys and sweetbreads were eaten and frequently found on menus, often as treats. They seem to have disappeared from home cooking. I am going to try to bring them back. They are low in fat, high in protein and often delicious. Most of us seem to eat chicken or calve's liver without a qualm; but other meats that proclaim their anatomical origins give many of us the shivers. It's a pity since they add variety to the menu. They are harder to get than they used to be as they are often frozen in bulk or cryovacked in large amounts. Pestering butchers is worth doing not only for ourselves, but also for those who might relish these delicacies.