Tongue with sweet-and-sour sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fat |
| 1 | Onion -- diced | |
| 2 | tablespoons | Flour |
| 2 | cups | Tongue stock -- * see note |
| ⅓ | cup | Vinegar |
| ⅓ | cup | Honey |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Powdered ginger |
| ¼ | cup | Seedless raisins |
| ¼ | cup | Blanched almonds -- sliced |
| 1 | Lemon -- thinly sliced | |
| 1 | Cooked tongue | |
Directions
* Note: See the recipe for "Boiled Pickled Tongue" which is included in this database. Melt the fat in a sauce pan and lightly brown the onion. Sprinkle the flour on the browned onion; gradually add the stock, stirring constantly until mixture boils. vinegar, honey, salt, ginger and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes. Slice the tongue and serve with the sauce.
Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipeformatted for MasterCook II by: Joe Comiskey JPMD44A on 03-17-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish