Tongue with raisin sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tongue; (3 to 4 lb.) | |
| 6 | Gingersnaps | |
| ½ | cup | Brown sugar; firmly packed |
| ¼ | cup | White vinegar |
| 1 | cup | Hot water; or water from the tongue) |
| 1 | Lemon; sliced; ends and removed | |
| ⅓ | cup | Golden or dark raisins |
Directions
In a 6 qt pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-½ - 3 hours; turning the tongue occasionally; until it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or 2 qt pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep warm over low heat.
Remove the skin from the tongue while it is still warm. Slice into pieces about ¼ inch thick. Spoon a little sauce over each serving.
: (from Traditional Jewish Cooking by B. Goldberg) Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@.... Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20⅒.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 29, 1998, converted by MM_Buster v2.0l.