Sweet and Sour Tongue
MrsWheelbarrow
- Serves
- 8?
When I was growing up, my grandmother made this for every holiday. (It's taken me all week to find the recipe in the huge pile of recipe cards I have!) I loved it even when I was very young, even after I realized it really was tongue. I would have made it this week - for the contest - if my mostly-vegetarian husband hadn't said "I must draw the line." So, here is a transcription of my Grandmother's recipe card, on which she wrote "a dish that will turn any day into a holiday." I realize I've posted this without a modern day test. If you make it, let me know how you like it.
Ingredients
- 1 veal or beef tongue
- 1 onion, large
- 3 tomatoes
- 1 lemon, juiced and zested
- 2 tablespoon honey
- 2 tablespoon sugar
- salt, to taste
- 2 allspice berries, crushed
- 1 clove
- 1/2 bay leaf
- 1 small garlic clove
- 1/4 teaspoon cinnamon
- 1/2 cup raisins, golden or Muscat
- 1/2 cup dried apricots, chopped rough
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Directions
- Step 1
Cover the tongue with boiling water and parboil for ten minutes.
- Step 2
Remove from the water and scrape off the tough skin.
- Step 3
Chop the onion and tomatoes and place in a heavy pot with the tongue and 3 cups of water.
- Step 4
Add the lemon juice and zest and honey. Cook the tongue for an hour.
- Step 5
Add the sugar, garlic and spices. Cook until tender.
- Step 6
Remove the tongue and let it cool. Strain the sauce, pressing through the onion and tomatoes. (She probably used a food mill.)
- Step 7
Rinse the dried fruit (isn't that an interesting direction?) and cook in the sauce until soft.
- Step 8
Peel off any skin that may have remained on the tongue, slice it and return to the raisin sauce.
- Step 9
Taste and correct for sugar or salt. When ready to serve, heat thoroughly.