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James's Fruit Tongue

4 lb Beef tongue
2 tsp Salt
8 x Gingersnaps
1/4 cup Brown sugar
1/2 cup Seedless raisins
6 x Prunes, seeded and chopped
6 whl cloves
6 whl allspice

 Method :
Place tongue in pan; cover with water. Add salt. Cover; simmer for 3 to 4 hours or until tender. Remove from liquid; cool. Remove skin, cut off roots and gristle. Cut tongue diagonally into 1/4 inch slices. Combine gingersnaps, brown sugar, raisins and prunes. Strain 3 cups of tongue stock; stir into gingersnap mixture. Add cloves and allspice. Cook until smooth and slightly thickened. Add tongue slices, simmer.
Yield: 8 to 12
servings