CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
4 |
lb |
Beef tongue |
2 |
ts |
Salt |
8 |
|
Gingersnaps |
1/4 |
c |
Brown sugar |
1/2 |
c |
Seedless raisins |
6 |
|
Prunes; seeded and chopped |
6 |
|
Whole cloves |
6 |
|
Whole allspice |
INSTRUCTIONS
Place tongue in pan; cover with water. Add salt. Cover; simmer for 3 to 4
hours or until tender. Remove from liquid; cool. Remove skin, cut off roots
and gristle. Cut tongue diagonally into 1/4 inch slices. Combine
gingersnaps, brown sugar, raisins and prunes. Strain 3 cups of tongue
stock; stir into gingersnap mixture. Add cloves and allspice. Cook until
smooth and slightly thickened. Add tongue slices, simmer. Yield: 8 to 12
servings
Happy cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94
Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Dec 06, 98,
converted by MM_Buster v2.0l.
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