Tongue with Raisin Sauce Recipe

Free Recipe Tongue with Raisin Sauce

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Tongue with Raisin Sauce Recipe

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

Tongue with Raisin Sauce Preparation

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 on Sep 29, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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