| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poland, Varietymeat, Beef/veal | 6 | Servings | |
INGREDIENTS
| 4 | lb | Beef tongue |
| Onion | ||
| 5 | x | Peppercorns |
| 3 | qt | Water |
| 2 | x | Bay leaves |
| 3 | ts | Sugar, granulated |
| 1 | tb | Butter, unsalted |
| 2 | c | Broth from boiling tongue |
| 1 | ts | Vinegar |
| 1/2 | ts | Lemon rind |
| 1/2 | c | Almonds, blanched; chopped |
| 3 | ts | Water |
| 1 | tb | Flour, all purpose |
| 2 | ts | Lemon juice |
| 1/2 | c | Raisins |
INSTRUCTIONS
SAUCE Boil tongue with other ingredients until tender, about 2 hours. Cool. Remove outside skin and roots. Slice thin. Save broth. Make Sauce. Sauce: Carmelize the sugar and water. Add butter,flour and broth and boil to the bubbling stage. Add remaining ingredients. Add sliced tongue and bring to a boil. Posted 09-04-93 by MIKE DUNSMORE on Cookbook From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Revised and reformatted by Rick Weissgerber GEnie F&WRT. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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