Roast tongue

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

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