Tongue with raisin sauce

8 servings

Ingredients

Quantity Ingredient
1 Tongue; (3 to 4 lb.)
6 Gingersnaps
½ cup Brown sugar; firmly packed
¼ cup White vinegar
1 cup Hot water; or water from the tongue)
1 Lemon; sliced; ends and removed
⅓ cup Golden or dark raisins

Directions

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 2-½ - 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 ¼ 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@.... Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20⅒.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 29, 1998, converted by MM_Buster v2.0l.

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