Sweet and sour tongue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh beef tongue | |
| 1 | large | Onion, sliced |
| 3 | Tomatoes, sliced | |
| 1 | Lemon, juice of | |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Sugar |
| Salt to taste | ||
| 2 | Allspice | |
| 1 | Clove | |
| 1 | small | Bay leaf |
| 1 | small | Garlic clove |
| 1 | dash | Cinnamon |
| ¾ | cup | Raisins, or dried apricots, or other dried fruit |
Directions
>From "The Jewish Home Beautiful," published in 1941.
Cover the tongue with boilong water and parboil 10 minutes. Remove from water and scrape off tough skin. Put the onion and tomatoes in a heavy large saucepan along with the tongue, salt, and 3 cups of water. Add lemon juice and honey. Cook for an hour, then add sugar, garlic and spices. Cook till tender. Remove the tongue from the sauce and let cool. Strain the sauce, pressing through the onion and tomatoes. Cook the raisins in the sauce till soft. Peel any remaining skin off the tongue, slice and return to the sauce. Add more sugar or salt if necessary. Heat before serving.
Posted to JEWISH-FOOD digest V96 #74 Date: Sun, 10 Nov 96 09:32:54 +0200 From: Annice Grinberg <VSANNICE@...>