Alsatian Sweet and Sour Tongue

  1. Fill a pot with cold water.
  2. Add the tongue, onions, bay leaves, peppercorns, and cloves.
  3. Bring to a boil, and simmer, covered, for 2 1/2 to 3 hours, allowing about 20 minutes per pound, until the meat is tender when pierced with a knife.
  4. Allow the tongue to cool to room temperature in the cooking water.
  5. Using a sharp knife, peel off the outer skin and any extra fat or gristle.
  6. Return the tongue to the cooking water, cover, and refrigerate.
  7. This may be done a day in advance.
  8. To make the sauce, heat the oil in a medium-sized frying pan.
  9. Saute the diced onion until golden.
  10. Add salt and freshly ground pepper to taste, the mace, cloves, allspice, and 1 1/2 cups water.
  11. Bring to a boil, and add the gingersnaps, cider vinegar, raisins, almonds, and lemon slices.
  12. If the sauce gets too thick, thin with a little more water.
  13. The sauce may be made a day in advance; cover and refrigerate.
  14. Preheat the oven to 350 degrees.
  15. Remove the tongue from the cooking water, and place in a roasting pan.
  16. Brush with the sauce, and bake for 45 minutes, basting the tongue occasionally.
  17. Cut the tongue on the diagonal into slices about 1/4 inch thick, and serve garnished with the parsley and the sauce on the side.

onions, bay leaves, peppercorns, whole cloves, vegetable oil, onion, salt, ground mace, ground cloves, allspice, cider vinegar, raisins, blanched slivered almonds, parsley

Taken from www.epicurious.com/recipes/food/views/alsatian-sweet-and-sour-tongue-374016 (may not work)

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