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Add a photoServings: 8
Ingredients
- 1 x Tongue, (3 to 4 lb.)
- 6 x Gingersnaps
- 1/2 c. Brown sugar, firmly packed
- 1/4 c. White vinegar
- 1 c. Warm water, or possibly water from the tongue)
- 1 x Lemon, sliced, ends and removed
- 1/3 c. Golden brown or possibly dark raisins
Directions
- In a 6 quart pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-1/2 - 3 hrs; turning the tongue occasionally; till it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or possibly 2 quart pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep hot over low heat.
- Remove the skin from the tongue while it is still hot. Slice into pcs about 1/4 inch thick. Spoon a little sauce over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 47mg | 1% |
| Total Carbs 17.95g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.51g | 10% |
| Protein 0.35g | 1% |
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