Kalf Tong - Calf'S Tongue

1. Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water.

2. Cook until tender, 1 1/2 to 2 hours.

3. Remove the skin and root ends; cut in half lengthwise.

4. Strain liquid; add flour mixed with a little water and the horseradish.

5. Cook until smooth, stirring constantly.

6. Place tongues on a serving platter and pour sauce over.

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Nutrient	Quantity
Total fats	3.2497 g
Protein	2.7552 g
Carbohydrates	26.4001 g
Energy	139.7345 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2014 g
Water	170.699 g
Aspartic acid	0.1998 g
Calcium, Ca	55.5702 mg
Lutein + zeaxanthin	10.6953 g
Fiber, total dietary	3.947 g
Carotene, beta	1.9893 g
Niacin	0.5572 mg
Vitamin A, RAE	0.4467 g
Arginine	0.2174 g
Riboflavin	0.0525 mg
Fatty acids, total saturated 20:1	0.0057 g
Glutamic acid	0.5211 g
Sodium, Na	181.6673 mg
Fatty acids, total saturated 16:1 undifferentiated	0.011 g
Total lipid (fat)	3.2497 g
Manganese, Mn	0.3627 mg
Fructose	2.064 g
Proline	0.0467 g
Fatty acids, total saturated 16:0	0.4222 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	1.584 g
Choline, total	13.2029 mg
Sugars, total	9.3023 g
Serine	0.0642 g
Fatty acids, total saturated 10:0	0.0029 g
Fatty acids, total saturated 18:0	0.1301 g
Fatty acids, total saturated 20:4 undifferentiated	0.0017 g
Vitamin B-6	0.2601 mg
Selenium, Se	3.2026 g
Ash	1.2375 g
Vitamin D	0.1787 IU
Fatty acids, total saturated 18:1 undifferentiated	0.7446 g
Pantothenic acid	0.3056 mg
Phenylalanine	0.0713 g
Copper, Cu	0.093 mg
Betaine	0.16 mg
Thiamin	0.0896 mg
Retinol	0.4467 g
Methionine	0.0174 g
Iron, Fe	0.5122 mg
Carbohydrate, by difference	26.4001 g
Phosphorus, P	66.5388 mg
Folate, total	48.0737 g
Fatty acids, total saturated 4:0	0.0057 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.0664 g
Cholesterol	2.1887 mg
Valine	0.068 g
Fatty acids, total saturated 18:2 undifferentiated	1.4328 g
Glycine	0.0664 g
Carotene, alpha	0.0447 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.0232 g
Zinc, Zn	0.608 mg
Isoleucine	0.0465 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	1.639 g
Leucine	0.0882 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	5.4973 IU
Folate, DFE	48.0737 g
Tryptophan	0.0295 g
Vitamin C, total ascorbic acid	19.3368 mg
Phytosterols	26.7 mg
Fatty acids, total saturated 6:0	0.0021 g
Tyrosine	0.0534 g
Vitamin B-12	0.0054 g
Vitamin K (phylloquinone)	6.6223 g
Fatty acids, total saturated	0.6025 g
Histidine	0.0371 g
Fatty acids, total monounsaturated	0.7663 g
Threonine	0.0543 g
Folate, food	48.0737 g
Vitamin D (D2 + D3)	0.0045 g
Cryptoxanthin, beta	0.0447 g
Vitamin E (alpha-tocopherol)	0.2348 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0004 g
Magnesium, Mg	27.6455 mg
Lysine	0.0828 g
Potassium, K	322.7663 mg
Cystine	0.017 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Onion	1	64	14.944	0.16
Bay leaf	3	0	0	0
flour	1 tablespoon	36.1425	7.9128	0.1402
peppercorn	1 teaspoon	25.192	0.1563	2.7425
horseradish	2 tablespoons	14.4	3.387	0.207
calf tongue	3	0	0	0