Frische Ochsenzunge Mit Rosinensauce

Name: Frische Ochsenzunge Mit Rosinensauce (Fresh Ox Tongue with Raisin Sauce)
Cuisine: Germany
Ingredients: 1 cup of white wine; 1 cup of stock; 2 tablespoons of flour; For the sauce 2 tablespoons of butter; 2½ ozs. of raisins, the same of currants, a little chopped lemon peel; 5 or 6 finely chopped almonds, a little lemon juice, salt.; 1 teaspoon of vinegar, the same of sugar; 2 or 3 carrots, turnips, thyme; For boiling the tongue—2 or 3 onions; 1 bayleaf, salt and peppercorns.

Fresh Ox Tongue with Raisin Sauce

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

For boiling the tongue—2 or 3 onions
2 or 3 carrots, turnips, thyme
1

Europe
Germany
Main course

Method

The ox tongue should be soaked in cold water for 1 hour. Put the tongue in a saucepan, cover with cold water, bring to the boil and skim. Then add the sliced vegetables, herbs, salt and peppercorns, and simmer for 3½ to 4 hours, till tender. When done, remove the skin, put on a hot dish, cut in thin slices, and cover with the raisin sauce. Melt the butter in a saucepan, stir in