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Title: Tongues and Cheeks Hash
Categories: Fish Seafood Main
Yield: 4 Servings
| 2 | lb | Tongues and cheeks |
| 1/2 | c | Salt |
| 4 | Potatoes; boiled & diced | |
| 1 | Onion; chopped | |
| 2 | tb | Parsley; chopped |
| 1/4 | lb | Salt pork; diced |
Sprinkle tongues and cheeks liberally with the salt and let stand, refrigerated, overnight. Rinse well, then chop the tongues coarsely and quarter the cheeks. Mix with potatoes, onion and parsley. Try out the salt pork and fry scrambled mixture in the pork fat until brown.
Cape Cod Seafood Cookbook, Noel W. Beyle, 1991 MM format by Dave Sacerdote
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