Tongue with Ginger Sauce Recipe
Ingredients
| 3- to 4-pound cooked or canned beef tongue | ||
| Water | 1/2 Cup (16 tbs) | |
| Vinegar | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| 1 orange, juice and | ||
| 1 tablespoon orange peel, cut very thin | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Powdered cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 1/2 cup ginger snap crumbs | ||
Directions
1. Start oven, set at Moderate, 375° F. Rub an ovenproof platter or shallow dish with butter or margarine.
2. Use canned tongue or prepare it according to instructions. In a glass or enamel kettle, heat the water with the vinegar, sugar, onion, orange juice and peel, raisins, cinnamon and cloves. Heat 5 minutes, melt the butter or margarine, blend it into the ginger snap crumbs and add this mixture to the hot liquid. Stir and simmer 5 minutes. Taste, add salt and pepper as needed.
3. Arrange slices of tongue in an ovenproof platter and pour this sauce over them. Place in the oven 15 minutes, or until the tongue is thoroughly heated.
2. Use canned tongue or prepare it according to instructions. In a glass or enamel kettle, heat the water with the vinegar, sugar, onion, orange juice and peel, raisins, cinnamon and cloves. Heat 5 minutes, melt the butter or margarine, blend it into the ginger snap crumbs and add this mixture to the hot liquid. Stir and simmer 5 minutes. Taste, add salt and pepper as needed.
3. Arrange slices of tongue in an ovenproof platter and pour this sauce over them. Place in the oven 15 minutes, or until the tongue is thoroughly heated.
Chef
