1 tongue, preferably large
Seasonings:
onion, salt, celery, lemon, bay leaf, salsa, shallots, etc.
well-seasoned soup broth, including tomato (you can help with tablets)
burnt sauce
raisins without pits
1 tongue, preferably large
Seasonings:
onion, salt, celery, lemon, bay leaf, salsa, shallots, etc.
well-seasoned soup broth, including tomato (you can help with tablets)
burnt sauce
raisins without pits
Scald the tongue and remove all the skin
Season well and let it sit for a day or at least several hours
Cook the tongue by slowly pouring in soup broth instead of water
When the tongue is tender, remove it from the pot and slice it into thin strips
Strain the broth
Prepare burnt sauce with 2 tablespoons (of soup) filled to the brim with sugar crystals (about half a small frying pan)
Combine the sauce with the cooked broth
Thicken with a little wheat flour
Add raisins to taste
Place the tongue slices in that sauce and let it simmer for some time, so you can really enjoy the flavor
Serve the tongue slices covered in plenty of sauce.
