Fresh Beef Tongue with Spicy Sauce
1 Fresh beef tongue2 Onions
1 lg Carrot
4 Sprigs parsley
1 Stalk celery
1/2 Bay leaf
8 Peppercorns
2 t Salt
Scrub tongue and place in large kettle with onions, carrot, parsley, celery, bay leaf, peppercorns and salt. Cover with boiling water, bring to boil. Skim and simmer, covered, for 3 to 4 hours or until tender. Reserve the tongue liquid in case some is needed for the sauce. Remove the skin and root ends. Strain following sauce over tongue when ready to serve. Serves 8.
Sauce
-----
1/8 t ginger
1/2 c Raw cranberries
1 Tb raw honey
1/2 Lemon, sliced and quartered
Combine ginger, cranberries, honey and lemon. Add enough water to cover cranberries. Simmer about 15 minutes. Mash cranberries, and lemon. Check seasoning. If more liquid is needed, use tongue liquor.
Source: The Best of Shaker Cooking; Revised and Expanded by Amy Bess Miller and Persis Fuller.
Typed by Manny Rothstein, 1/97.
Via Helen Peagram in rec.food.cooking Jan 6, 1999.
Adapted by Patti Vincent
