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CATEGORY CUISINE TAG YIELD
Meats, Fruits Jewish 1 Servings

INGREDIENTS

1 Fresh beef tongue
1 Onion, sliced
3 Tomatoes, sliced
1 Lemon, juice of
2 T Honey
2 T Sugar
Salt to taste
2 Allspice
1 Clove
1 Bay leaf
1 Garlic clove
1 ds Cinnamon
3/4 c Raisins, or dried apricots
or other dried fruit

INSTRUCTIONS

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@WEIZMANN.WEIZMANN.AC.IL>

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 597
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 952.2mg
Potassium: 1878.8mg
Carbohydrates: 152.6g
Fiber: 16.5g
Sugar: 112.2g
Protein: 9.7g


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