| 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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