| 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:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
29, 1998, converted by MM_Buster v2.0l.
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