Name: Sweet and Sour Tongue
Yield: Serves about Eight
Ingredients: 1 lemon, sliced; 60 ml/4 tbsp potato flour; fresh rosemary sprigs, to garnish; 2.5 ml/½ tsp ground ginger; ½–1 stock (bouillon) cube or a small amount of stock powder; 45 ml/3 tbsp vegetable oil; 3 bay leaves; 150 g/5 oz/1 cup raisins; 2–3 onions, 1 sliced and 1–2 chopped; 2.5 ml/½ tsp salt; 120 ml/4 fl oz/½ cup honey; 1 kg/2¼ lb fresh tongue

Preparation info

Serves about
Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Tongue is a favourite meat in the a shkenazic kitchen, although in recent years it has rather gone out of fashion. It is wonderful served hot with a sweet and sour sauce and leftovers are good cold, without the sauce, thinly sliced for sandwiches or a salad.

Ingredients

1 kg/2¼ lb fresh tongue
2–3 onions, 1

Main course
Gluten-free

Method

Put the tongue, sliced onion and bay leaves in a large pan. Pour over cold water to cover and add the stock cube or powder. Bring to the boil, reduce the heat, cover and simmer gently for 2–3 hours. Leave to cool.
In a small frying pa

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Ingredients

Method

Part of