| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh beef tongue |
| 1 |
lg |
Onion, sliced |
| 3 |
|
Tomatoes, sliced |
| 1 |
|
Lemon, juice of |
| 2 |
tb |
Honey |
| 2 |
tb |
Sugar |
|
|
Salt to taste |
| 2 |
|
Allspice |
| 1 |
|
Clove |
| 1 |
sm |
Bay leaf |
| 1 |
sm |
Garlic clove |
| 1 |
ds |
Cinnamon |
| 3/4 |
c |
Raisins, or dried apricots, or other dried fruit |
INSTRUCTIONS
>From "The Jewish Home Beautiful," published in 1941.
Cover the tongue with boilong water and parboil 10 minutes. Remove from
water and scrape off tough skin. Put the onion and tomatoes in a heavy
large saucepan along with the tongue, salt, and 3 cups of water. Add lemon
juice and honey. Cook for an hour, then add sugar, garlic and spices. Cook
till tender. Remove the tongue from the sauce and let cool. Strain the
sauce, pressing through the onion and tomatoes. Cook the raisins in the
sauce till soft. Peel any remaining skin off the tongue, slice and return
to the sauce. Add more sugar or salt if necessary. Heat before serving.
Posted to JEWISH-FOOD digest V96 #74
Date: Sun, 10 Nov 96 09:32:54 +0200
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”