Spiced Beef Tongue
|Saucepan drippings||1 Tablespoon|
|Finely chopped onion||1|
|Liquid||2 Cup (32 tbs)|
|Lemon||1 , cut in thin slices|
|Chopped blanched almonds||4 Tablespoon|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Cinnamon stick||1 Small|
|Brown sugar||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cress||To Taste, garnish|
Lay fresh beef tongue in cold water to 2 hrs.
Remove, wipe clean and place in pot with enough water to barely cover, add salt.
Closely cover pot and boil for 3 hrs., or until fork can be run through thickest part.
Pare off the thick skin from tongue, slice and sprinkle each slice with a little salt.
Now make sauce by placing in sauce pan 1 tbs.of drippings, 1 finely chopped onion and cook until onion is clear.
Add 1 tbs.flour and stir in, gradually, 2 cups of liquid in which the tongue was boiled.
Cut 1 lemon in thin slices, remove seeds and add to sauce with 4 tbs.chopped blanched almonds, 1/3 cup seedless raisins, a small stick cinnamon, 3 tbs.molassas, 2 tbs.brown sugar, 1/2 tsp.ground cinnamon and 2 tbs.vinegar.
Let this boil and lay in sliced tongue and boil 5 min.
Serve with sauce and garnish with cress.