Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Fresh tongue |
| 3 \N | Onions -- sliced |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| ¾ teaspoon | Garlic powder |
| 1 \N | Bay leaf |
| 1 cup | Canned tomato sauce |
| 2 \N | Tomatoes -- diced |
| 2 cups | Boiling water |
Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root. Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt, pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven 3 hours or until the tongue is tender. Baste frequently and remove the cover for the last 30 minutes. Discard the bay leaf. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-17-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish