Roast Tongue

Recipe Ingredients

5 lbs	2270g / 80oz	Fresh tongue
3		Onions - sliced
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
3/4 teaspoon	3.8ml	Garlic powder
1		Bay leaf
1 cup	237ml	Canned tomato sauce
2		Tomatoes - diced
2 cups	474ml	Boiling water

Recipe Instructions

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt, pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven 3 hours or until the tongue is tender. Baste frequently and remove the cover for the last 30 minutes. Discard the bay leaf. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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