| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Main dish, Meats, Jewish | 8 | servings |
INGREDIENTS
| 1 | Tongue; (3 to 4 lb.) | |
| 6 | Gingersnaps | |
| 1/2 | c | Brown sugar; firmly packed |
| 1/4 | c | White vinegar |
| 1 | c | Hot water; or water from the tongue) |
| 1 | Lemon; sliced; ends and removed | |
| 1/3 | c | Golden or dark raisins |
INSTRUCTIONS
In a 6 qt pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-1/2 - 3 hours; turning the tongue occasionally; until it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or 2 qt pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep warm over low heat. Remove the skin from the tongue while it is still warm. Slice into pieces about 1/4 inch thick. Spoon a little sauce over each serving. : (from Traditional Jewish Cooking by B. Goldberg) 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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