How to cook
Clean and wash the beef tongue and put it to boil with the coarsely chopped vegetables. Peel the beef tongue and cut it into slices.
Heat the oil, beat the eggs and crush the rusks. Dip each piece of tongue in eggs and rusks and fry until golden.
Serve with a sauce made from the grated apple, sugar, wine, lemon juice or vinegar, seasoned with a little salt and thickened with 1 tablespoon of flour, dissolved in a little water.