German Tongue with French Sauce

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

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