Easy
6
PortionsBy Graham Kerr
Published 1966
Recipe to produce 6 portions
U.S.A.
Imperial
Metric
Ox tongue, fresh, not pickled
Butter
Flour
Beef stock
Dry white wine
Raisins
Currants
Lemon peel
Malt vinegar
Superfine granulated sugar
To taste
To taste
To taste
Lemon juice
To taste
To taste
To taste
Almonds
*This is a typical German-style dish with a light fawn sauce.
Serve with Ngauruhoe Potatoes, green peas, and broiled tomato halves. I would choose a chilled rosƩ wine for this dish.
Ā© 1966 Graham Kerr. All rights reserved.