| 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.
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