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Creamed Heart and Tongue

Cube pork or veal heart and tongue. Boil in water. Add several whole cloves; add whole allspice and bay leaves, 1 onion, salt and pepper to taste. Brown in skillet, 3 T. fat, 3 T. flour and blend in cupp of the broth and 1/2 c. sour cream. Season, pour over the cooked meat and add vinegar to taste.



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