Frische Ochsenzunge Mit Rosinensauce

Fresh Ox Tongue with Raisin Sauce


  • For boiling the tongue—2 or 3 onions
  • 2 or 3 carrots, turnips, thyme
  • 1 bayleaf, salt and peppercorns.
  • For the sauce 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of stock
  • 1 cup of white wine
  • ozs. of raisins, the same of currants, a little chopped lemon peel
  • 1 teaspoon of vinegar, the same of sugar
  • 5 or 6 finely chopped almonds, a little lemon juice, salt.


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 the flour, and cook till brown. Then add the stock, the wine, the raisins, currants, the vinegar, lemon peel, and season with sugar and salt. Simmer till the raisins and currants are quite soft. Before serving, add the almonds and lemon juice.