Gourmet Foods

• 6 pounds brisket or fresh tongue
• 1 ¼ cups salt
• 2 tablespoons pickling spice
• 1 teaspoon saltpetre
• 1 teaspoon sugar
• 12 cloves garlic
• 1 quart water

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth; tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in a refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.

• 4-5 pound pickled tongue
• 1 onion
• 2 cloves garlic
• 2 bay leaves

Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 ½ hours or until tender. Add boiling water as it cooks out.

Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups of stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.

• 2 tablespoons fat
• 1 onion, diced
• 2 tablespoons flour
• 2 cups tongue stock
• 1/3 cup vinegar
• 1/3 cup honey
• ½ teaspoon salt
• ½ teaspoon powdered ginger
• ¼ cup seedless raisins
• ¼ cup sliced blanched almonds
• 1 lemon, thinly sliced

Cooked tongue

Melt the fat in a saucepan and lightly brown the onion. Sprinkle the flour on the browned onion; stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger, and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the slice and serve with the sauce. Serves 6.

• 4-5 pound tongue
• 3 onions, sliced
• 2 teaspoons salt
• ½ teaspoon pepper
• ¾ teaspoon garlic powder
• 1 bay leaf
• 1 cup canned tomato sauce
• 2 tomatoes, diced
• 2 cups boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt and pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven for 3 hours or until the tongue is tender.

Baste frequently and remove the cover for the last 30 minutes. Discard bay leaf. Serves 6 to 8.