Beef Tongue with Sauce – Raisin Sauce
Buy a 3 – to 5 – pound fresh or smoked beef tongue. Allow 4 to 5 ounces meat per person. Put tongue in a deep sauce pot; cover with cold water. Add 1 tablespoon salt; 1 small onion studded with whole cloves; 1 small onion, sliced; 6 peppercorns and 1 bay leaf. Bring to a boil; then simmer 2 1/2 to 3 hours or until tender. Drain meat; cool slightly. Cut off bones and gristle at thick end; slit skit on underside from end to end. Peel off skin by pulling skin from thick end to top. Slice diagonally. Serve topped wit Raisin Sauce (See below).
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter of margarine
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chives
1/2 cup currant jelly
1 teaspoon cornstarch
Mix 1/2 cup water with sugar in saucepan; heat to boiling. Stir until sugar dissolves; boil 5 minutes. Add raisins, and next 6 ingredients. Stir until jelly dissolves. Dissolve cornstarch in a little cold water; add to sauce. Cook and stir over low heat until thickened. Makes 6 servings.
Published by – COOKINDEX – Division of H.S. Stuttman Co. Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York