Tongue With Ginger Snap Sauce
|Smoked beef tongue||4 Pound (1 Piece)|
|Onion||1 , sliced|
|Whole black peppers||1 Teaspoon|
|Gingersnap sauce||1 Cup (16 tbs)|
Cover meat with water.
Add onion and spices.
Cover and simmer till tender, allowing 1 hour per pound.
Remove meat; strain and reserve liquid.
Cut off bones and gristle from large end; slit skin on underside from large end to tip; peel off.
Slice meat on a slant.