RECIPE: SPICY PICKLED VEAL HEARTS AND LAMB TONGUES
4 lamb tongues
1 veal heart, trimmed of all fat and other unpleasantness
4 jalapenos
4 cloves of garlic
1/8 t. yellow mustard seeds
2 c. white vinegar
3/4 c. water
s&p
Cut the heart open into flat steaks, following the lines of the muscle going from top to bottom.
Bring a large pot of water to boil. Scald the tongues and remove the outer skin. Return the skinned tongues and the heart steaks to the water and simmer for 30 minutes.
Meanwhile prepare canning jars and lids. Bring the vinegar, water and mustard seeds to a boil seasoned lightly with salt and pepper.
Cut the jalapenos into quarters and remove the stems and seeds. Sliver the garlic cloves.
When the meat is finished cooking, drain and let sit until cool enough to handle. Cut the meat into 3/4" cubes and mix the cubes up in a bowl so the veal and lamb are combined equally. Put the meat into four half-pint canning jars, careful not to pack too tightly so the vinegar solution can soak in on all sides. Insert the pepper slices and garlic slivers in the jars, pressed up against the sides so you can see them. Cover the meat with the boiling vinegar solution and cool.
Cover and REFRIGERATE for two weeks.
Serve on buttered toasts.
Makes four half-pint jars.
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Written by skfsullivan on February 12, 2012 under ALL RECIPES.
