German Tongue with French Sauce

Name: German Tongue with French Sauce
Yield: Serves 4 to 6
Ingredients: 1 orange; 1½ teaspoons arrowroot, approximately; 1 large onion, chopped; Juice of ½ lemon; 1 cup beer; 2 chicken bouillon cubes, dissolved in ½ cup water, or ½ cup good chicken stock; 1 tablespoon pickling spice; 1 tablespoon grated fresh ginger root; 1 fresh beef tongue; 2 slices orange peel; 2 teaspoons salt; ¼ cup lingonberry jelly; 3 cloves garlic, chopped; ¼ teaspoon freshly ground pepper; 2 slices lemon peel; 1 teaspoon prepared hot mustard (not mustard powder); Dash of cayenne pepper; 1 tablespoon brown sugar; ½ cup white wine; 1 cup Madeira wine Juice of

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Few dishes come out better in the soaked pot than tongue, especially when doused with this classic French provincial sauce.

On carving: Always slice the tongue crosswise, not lengthwise.

Ingredients

Tongue

1 fresh beef tongue
1 tablespoon pickling spice
1 cup

Main course
Sauce

Method

Place the tongue in a large kettle, add the pickling spices, beer and enough water to cover. Simmer gently for 2 hours. When about done, presoak pot, top and bottom, in water for 15 minutes.

Put the chopped onion in bottom of the pot, then add the tongue. Combine the white wine, dissolved bouillon cubes, garlic, salt, pepper and ½