Recipe - Hutchinson Beef Tongue With Raisin Sauce

3 pound Beef tongue
1 md Onion, minced
8 Peppercorns
1 teaspoon Thyme
Sprigs parsley
Celery leaves
1 teaspoon Salt
1 teaspoon Pepper
===== RAISIN SAUCE =====
Three fourths cup Brown sugar, firmly packed
3 tablespoon Cornstarch
1 One half cup Tongue broth
One fourth cup Vinegar
One half cup Raisins
1 Lemon, thin cut or sliced up /quartered
1 tablespoon Butter
Makes 1 One half cups

DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add
just enough boiling water to
cover tongue. 2. Cover and simmer about 3 hours, or until tongue is
tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5.
Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE: 1. Mix brown sugar
and cornstarch in a saucepan; stir in beef broth and
vinegar gradually; bring to boiling, stirring constantly. 2. Add
raisins, lemon and butter. 3. Cook and stir until raisins are plump and
sauce is thickened.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini