| 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" <Robert-Miles@usa.net> on Dec 06, 98, converted by MM_Buster v2.0l.
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