Baked Tongue With Blackberry Sauce
|Blackberry jelly/Blackberry jam||250 Milliliter|
|Whole cloves||1 Tablespoon|
|Raisins||1 Cup (16 tbs)|
Boil tongue as directed below until tender, adding 1 tbsp mixed spices, 1 bay leaf and 1/2 cup diced celery to the water while cooking.
When tender remove skin, trim off root end and stick the solid meat full of whole cloves.
Place in a greased baking pan, dust with flour, pour over the jelly, beaten soft with a fork, and raisins which have been cooked until tender in a cup of water.
Add lemon juice and bake in a hot oven of 400Â° F. for 30 min. basting often.
Serve hot or cold.