|Brown sugar||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Red wine||1 Cup (16 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Flour||1 Cup (16 tbs)|
Wash, dry tongue and remove roots.
Prick all over.
Soak in marinade of sugar, salt, onions, garlic, thyme, mustard, wine and vinegar for 3 days, turning frequently.
Drain, wipe, and put in roaster.
Cover with thick paste of flour and water.
Pour marinade over tongue and bake at 300° for 4 hours or until tender.
Remove paste, skin and serve hot or cold.
Drain marinade and thicken for sauce