Moose tongue stew

1 moose tongue

2 teaspoons salt

1 quart stock

1 pint catsup

1 onion, chopped

2 tablespoons minced parsley

½ cup celery, chopped

½ green pepper, chopped

3 carrots, chopped

1 tablespoon sugar

1 tablespoon cider vinegar

2 tablespoons flour

2 tablespoons butter


Wash and scrub tongue well. Cook in water to cover 2 hours with 2 teaspoons salt. Remove skin from tongue. Add remaining chopped vegetables and ingredients. Simmer 10 minutes in stock. Thicken with flour and butter paste. Dice tongue and place in covered baking dish with vegetable sauce. Bake 2 hours at 350 degrees.