| 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: 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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