German Tongue with French Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


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.



  • 1 fresh beef tongue
  • 1 tablespoon pickling spice
  • 1 cup


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