Derby Trail Cook Book

[Downthestretch55]

A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman)

INGREDIENTS:
2.5 pound (1 kilogram) Pickled Tongue
1 onion, sliced
2 bay leaves
3 whole all spice
1 15-ounce can tomato sauce
1 15-ounce can water (measure by filling above tomato can)
juice of one lemon
3/4 cup brown sugar
1/2 cup dark raisins
PREPARATION:
1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours.
2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips.
3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins.

TIPS:

1. It is best to use pickled tongue because it is already spiced.
2. This same sauce can be used for meatballs.