| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
P/cooker, Tongue |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Fat |
| 1 |
|
Onion; diced |
| 2 |
tb |
Flour |
| 2 |
c |
Tongue stock; * see note |
| 1/3 |
c |
Vinegar |
| 1/3 |
c |
Honey |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Powdered ginger |
| 1/4 |
c |
Seedless raisins |
| 1/4 |
c |
Blanched almonds; sliced |
| 1 |
|
Lemon; thinly sliced |
| 1 |
|
Cooked tongue |
INSTRUCTIONS
* Note: See the recipe for "Boiled Pickled Tongue" which is included in
this database. Melt the fat in a sauce pan and lightly brown the onion.
Sprinkle the flour on the browned onion; gradually add the stock, stirring
constantly until mixture boils. Stir in the vinegar, honey, salt, ginger
and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook
2 minutes. Slice the tongue and serve with the sauce. Serves 6. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-17-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish
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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