109 Ox Tongue and Raisin Sauce*

Preparation info

  • Recipe to Produce

    6

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Sift flour.
  2. Measure stock, butter, wine, raisins, and currants.
  3. Finely slice lemon peel.
  4. Juice 1 lemon.
  5. Peel and chop almonds roughly; extra for garnish if required.