Recipe - Smoked Beef Tongue Whorseradish Sauce

1 Fully cooked beef tongue;
about 2One half pounds
2 Bay leaves
4 Sprigs fresh thyme or
1 teaspoon Dried thyme
2 Whole cloves
1 Clove garlic; peeled
1 One half cup Coarsely chopped onions
1 tablespoon Butter
1 teaspoon Finely chopped garlic
1 One half cup Canned crushed tomatoes
4 tablespoon Grated fresh or prepared
horseradish
Salt and freshly ground
pepper to taste

Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme,
cloves, peeled garlic and One half cup of the onions. Bring to a boil and simmer
for 40 minutes or until tender. At the end of the cooking period, let the
tongue stand in the liquid to keep warm.

Meanwhile, heat butter in a small saucepan. Add remaining cup of onions
and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add
tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring
mixture to a boil and simmer, covered, for 20 minutes.

Transfer the mixture to a food mill or food processor. Blend until it is
medium coarse. Serve hot with tongue cut or sliced up . Serves 46.

FROM A NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.