Recipe Categories
Meat 
Back To Tongues

James's Beef Tongue

1 beef tongue, fresh
1 cup brown sugar
1 cup stewed cranberries
1/4 cup butter or fat
1 tablespoon whole cloves
1/2 lemon

Scrub the tongue and simmer it until tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves and lemon, sliced. Simmer the tongue in this mixture for one-fourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve. Tongue may be jellied and served cold.