| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | P/cooker, Tongue | 6 | Servings |
INGREDIENTS
| 2 | T | Fat |
| 1 | Onion, diced | |
| 2 | T | Flour |
| 2 | c | Tongue stock, * see note |
| 1/3 | c | Vinegar |
| 1/3 | c | Honey |
| 1/2 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 200.4mg
Potassium: 173.9mg
Carbohydrates: 28.3g
Fiber: 2.2g
Sugar: 20.9g
Protein: 2.4g