Yield: 1 Servings
|4 pounds||Beef tongue|
|¼ cup||Brown sugar|
|½ cup||Seedless raisins|
|6||Prunes; seeded and chopped|
Place tongue in pan; cover with water. Add salt. Cover; simmer for 3 to 4 hours or until tender. Remove from liquid; cool. Remove skin, cut off roots and gristle. Cut tongue diagonally into ¼ inch slices. Combine gingersnaps, brown sugar, raisins and prunes. Strain 3 cups of tongue stock; stir into gingersnap mixture. Add cloves and allspice. Cook until smooth and slightly thickened. Add tongue slices, simmer. Yield: 8 to 12 servings
Happy cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Dec 06, 98, converted by MM_Buster v2.0l.