RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Tongue, Raisin Sauce for - pareve
Michael Horowitz [mhorowit@erols.com] wrote: : So this elderlly lady goes to the butcher and asks "What's good : today?" and the butcher replies "Well, we have some nice tongue" : "Yechh" replies the lady in disgust,"came out of an animal's filthy : mouth, gimme a dozen eggs". : Anyway, a friend of mine speaks of a tongue recipe involving raisins : and almonds and onions. Does that combo suggest a recipe? - Mike My mother always made a sauce for tounge that used raisins, almonds but no onions. The same sauce made with fish stock in place of the tongue water, makes a superb cold salmon dish involving poached salmon steaks (from which you get the stock) which is refrigerated with the sauce over night and served the next day at room temperature... Lovely for summer Shabbat lunches with a green salad. Raisin Sauce Source Celia Cohen of blessed memory 1/2 box Zuzus (8-10 gingersnaps) 2 C tongue water (that in which the tongue was cooked) 1 Tbs Brown Sugar 1 Tbs Vinegar (she used cider vinegar) raisin and almonds 1 Lemon sliced thin Mix all ingredients and let stand for 15 min. Heat and stir until thick. Serve over sliced tongue. I imagine you could put som onions into this too, but they are not needed and might want some precooking as the heat until thick is a reletively short process. Wendy Baker
