Smoked Tongue

Ingredients

2-3 pounds smoked beef tongue
2 tablespoons chopped celery or celery leaves
1 medium onion, sliced
6 peppercorns
1 1/2 cups Raisin Sauce

Preparation

Wash beef tongue thoroughly; remove any lumps of fat. Place tongue in a large kettle or pot; cover with water and bring to a boil. Simmer 10 minutes, drain water, cover with fresh water and add chopped celery, onion slices and peppercorns. Simmer until tender, about 1 hour per pound. Drain, skin and slice. Serve hot or chilled with Raisin Sauce.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.