Recipe - Tongue With Sweet-And-Sour Sauce

2 tablespoon Fat
1 Onion; minced
2 tablespoon Flour
2 cup Tongue stock; * see note
1/3 cup Vinegar
1/3 cup Honey
One half teaspoon Salt
One half teaspoon Powdered ginger
One fourth cup Seedless raisins
One fourth cup Blanched almonds; cut or sliced up
1 Lemon; thinly cut or sliced up
1 Cooked tongue

* Note: See the recipe for "Boiled Pickled Tongue" which is included in
this database. Melt the fat in a sauce pan and lightly brown the onion.
Sprinkle the flour on the browned onion; gradually add the stock, stirring
constantly until mixture boils. Stir in the vinegar, honey, salt, ginger
and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook
2 minutes. Slice the tongue and serve with the sauce. Serves 6. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03171995

Recipe by: Jennie Grossinger "The Art Of Jewish

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Sep
29, 1998, converted by MM_Buster v2.0l.