| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Main dish, Meats, Jewish, Appetizers | 8 | servings |
INGREDIENTS
| 1 | Smoked tongue | |
| Whole cloves | ||
| 1 | Jar blackberry jelly | |
| 1 | c | Raisins |
| 1 | c | Water |
| Juice of 1/2 lemon | ||
| 350 | Degree oven — for 1/2 hour. |
INSTRUCTIONS
Cook tongue in water; covered; until tender - 2 to 2.5 hours. Peel off tough skin and stick whole cloves all over the tongue. Prepare the sauce: boil raisins and water for 10 minutes; until plump. Beat jelly with a fork and spread over the tongue. Add sauce around the tongue..bake until glaxed through and warmed. Marjorie Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: [email protected]. Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20.1. Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Sep 29, 1998, converted by MM_Buster v2.0l.
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