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Alsatian Sweet and Sour Tongue with Gingersnap Sauce
Yield: 6 to 8 servings

4-pound pickled beef tongue or 2 small veal tongues
6 bay leaves
3 teaspoons whole peppercorns
1 teaspoon whole cloves
1 onion, peeled and sliced

Salt and freshly ground pepper to taste
1/2 teaspoon mace
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1-1/2 cups water
10 gingersnaps
2 to 3 tablespoons cider vinegar
1/2 cup raisins
1/4 cup blanched silvered almonds
4 to 5 thin lemon slices
Parsley for garnish

Place the tongue in a pot of cold water to cover. Add the bay
leaves, peppercorns, cloves, and onion. Bring to a boil and then
cover. Simmer slowly until tender, allowing about 20 minutes per
pound. Remove the tongue(s) from the pot, skin, and trim off any

To make the sauce add salt, pepper, mace, ground cloves, and allspice
to the water. Crumble up the gingersnaps and place in the water
with the vinegar, and heat. The sauce will thicken as it heats.
Add the raisins, almonds, and lemon slices. If the sauce stands
or is kept for another meal, it will thicken. Thin with water to
desired consistency. Adjust seasonings and serve the sauce with
the boiled hot tongue sprinkled with the parsley.


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