Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Fresh tongue
3 Onions -- sliced
2 ts Salt
1/2 ts Pepper
3/4 ts Garlic powder
1 Bay leaf
1 c Canned tomato sauce
2 Tomatoes -- diced
2 c Boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and
remove the skin and root. Place the tongue in a roasting pan with
the onions around it. Sprinkle with the salt, pepper and garlic
powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the
pan and roast in a 325 degree oven 3 hours or until the tongue is
tender. Baste frequently and remove the cover for the last 30
minutes. Discard the bay leaf. Serves 6 to 8. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books,
Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-17-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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