On a daily basis we’re faced with two simple choices. We can either listen to ourselves and our constantly changing feelings about our circumstances, or we can talk to ourselves about the unchanging truth of who God is and what He’s accomplished for us at the cross. Far too often we choose to passively listen to ourselves. We sit back and let our view of God and life be shaped by our constantly shifting feelings about our ever-changing circumstances.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Main dish, Jewish, Meats	8	Servings

INGREDIENTS

1		Beef tongue
1/2	c	Vinegar
1/2	c	Sugar
1	tb	Cornstarch; (or flour)
1	c	Raisins
1		Bay leaf
		Salt
		Pepper

INSTRUCTIONS

Put the tongue into a pot with the bay leaf and cover with water. Bring to
a low boil and simmer for about 3 hours, skimming off any scum that may
rise to the top. Remove the tongue and skin it. Keep the tongue warm while
making the sauce.
Boil the water that the tongue was cooked in, reducing it to about 1 cup.
Add the vinegar and the sugar, and stir until the sugar is dissolved. Add
the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve
the cornstarch (or flour) in some water, bring the sauce to the boil, and
add the thickener.
Slice the tongue fairly thinly, and spoon some sauce over it to serve.
John Hobson Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
29, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”