Fruited tongue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef tongue |
| 2 | teaspoons | Salt |
| 8 | Gingersnaps | |
| ¼ | cup | Brown sugar |
| ½ | cup | Seedless raisins |
| 6 | Prunes; seeded and chopped | |
| 6 | Whole cloves | |
| 6 | Whole allspice | |
Directions
Place tongue in pan; cover with water. Add salt. Cover; simmer for 3 to 4 hours or until tender. Remove from liquid; cool. Remove skin, cut off roots and gristle. Cut tongue diagonally into ¼ inch slices. Combine gingersnaps, brown sugar, raisins and prunes. Strain 3 cups of tongue stock; stir into gingersnap mixture. Add cloves and allspice. Cook until smooth and slightly thickened. Add tongue slices, simmer. Yield: 8 to 12 servings
Happy cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Dec 06, 98, converted by MM_Buster v2.0l.
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