Author Notes
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. —MrsWheelbarrow
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Ingredients
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1
veal or beef tongue
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1
onion, large
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3
tomatoes
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1
lemon, juiced and zested
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2 tablespoons
honey
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2 tablespoons
sugar
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salt, to taste
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2
allspice berries, crushed
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1
clove
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1/2
bay leaf
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1
small garlic clove
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1/4 teaspoon
cinnamon
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1/2 cup
raisins, golden or Muscat
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1/2 cup
dried apricots, chopped rough
Directions
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Cover the tongue with boiling water and parboil for ten minutes.
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Remove from the water and scrape off the tough skin.
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Chop the onion and tomatoes and place in a heavy pot with the tongue and 3 cups of water.
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Add the lemon juice and zest and honey. Cook the tongue for an hour.
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Add the sugar, garlic and spices. Cook until tender.
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Remove the tongue and let it cool. Strain the sauce, pressing through the onion and tomatoes. (She probably used a food mill.)
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Rinse the dried fruit (isn't that an interesting direction?) and cook in the sauce until soft.
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Peel off any skin that may have remained on the tongue, slice it and return to the raisin sauce.
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Taste and correct for sugar or salt. When ready to serve, heat thoroughly.
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