Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Fat
1 Onion -- diced
2 tb Flour
2 c Tongue stock -- * see note
1/3 c Vinegar
1/3 c Honey
1/2 ts Salt
1/2 ts Powdered ginger
1/4 c Seedless raisins
1/4 c Blanched almonds -- sliced
1 Lemon -- thinly sliced
1 Cooked tongue

* 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

Browse by categories