Tongue with sweet-and-sour sauce

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Fat
1 Onion -- diced
2 tablespoons Flour
2 cups Tongue stock -- * see note
⅓ cup Vinegar
⅓ cup Honey
½ teaspoon Salt
½ teaspoon Powdered ginger
¼ cup Seedless raisins
¼ cup Blanched almonds -- sliced
1 Lemon -- thinly sliced
1 Cooked tongue

Directions

* 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. 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 Recipeformatted for MasterCook II by: Joe Comiskey JPMD44A on 03-17-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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