Tongue is delicious, moist and tender. I highly recommend it.

Serves 10-12

• 4 lb fresh beef tongue
• 6 peppercorns
• 4 whole cloves
• 1 T vinegar
• 1 med onion, chopped
• 1 T oil
• 1 T flour
• 2 c hot tongue liquid
• ½ t salt
• ¼ c raisins
• ¼ brown sugar
• 1 T molasses
• juice of 1 lemon

Method:
Scrub tongue well. Cover with boiling water, add peppercorns, cloves and vinegar. After it comes to a boil, simmer 4-5 hours or until fork tender.

Allow tongue to stay in its brine until cool enough to handle. Peel and slice cooked tongue.

Brown onions slightly in hot oil. Remove onion and set aside. Stir flour into oil and cook 3 minutes. Gradually add hot tongue liquid and salt and simmer until smooth and thickened, about 5 minutes.

Add browned onions and raisins. Mix well. Combine the brown sugar, molasses and lemon juice and stir into the mixture. Simmer about 10 minutes, stirring constantly. Correct seasoning. Add sliced tongue and simmer until heated through.