Tongue With Sweet-And-Sour Sauce

Recipe Ingredients

2 tablespoons	30ml	Fat
1		Onion - diced
2 tablespoons	30ml	Flour
2 cups	474ml	Tongue stock - seasoned with
1/3 cup	78ml	Vinegar
1/3 cup	78ml	Honey
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Powdered ginger
1/4 cup	40g / 1.4oz	Seedless raisins
1/4 cup	23g / 0.8oz	Blanched almonds - sliced
1		Lemon - thinly sliced
1		Cooked tongue

Recipe Instructions

* Note: See the recipe for "Boiled Pickled Tongue" which is included in this database.

Melt the fat in a sauce pan and lightly brown the onion. Sprinkle the flour on the browned onion; gradually add the stock, stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the tongue and serve with the sauce. Serves 6.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.