Recipe - Basque Tongue And Sauce

1 lg Beef tongue (or lamb
tongues)

BASQUE SAUCE
3 tablespoon Olive oil
1 Clove garlic; finely chopped
1 md Onion semifinely
chopped
1 Green pepper; semifinely
chopped
2 cn (small) tomato sauce
1 cn Whole pimentos; chopped
1 teaspoon Sugar

Date: Thu, 02 May 1996 21:14:00 0400

From: Walt Gray waltgray@mnsinc.com
Wash one large beef tongue or several lamb tongues well. Place the tongue
in a kettle and cover with cold water. Add 2 whole buttons of garlic and
salt and pepper to taste. Bring the water to a boil and turn the heat down.
Cover the kettle with a lid and keep the water boiling until the tongue is
tender to fork. This can take three or more hours. When the tongue is
tender, run cold water over it and skin it. Be sure to trim the membranes
under the tongue. Next slice the tongue to about One fourth inch slices. (The
tongue can be fixed a day or two ahead and then wrapped in saran wrap and
refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add tomato
sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and
continue simmering until the tongue is good and hot. This dish is good hot
or cold. The sauce can also be used for tripe, pigs feet or any left over
meat. Walt

MMRECIPES@IDISCOVER.NET

MEALMASTER RECIPES LISTSERVER

MMRECIPES DIGEST V3 #123

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.