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Lynn's Tongue Raisin Sauce

1 x Tongue, (3 to 4 lb.)
6 x Gingersnaps
1/2 cup Brown sugar, firmly packed
1/4 cup White vinegar
1 cup Hot water, or water from the tongue)
1 x Lemon, sliced, ends and removed
1/3 cup Golden or dark raisins

 Method :
In a 6 qt pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-1/2 - 3 hours; turning the tongue occasionally; until it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or 2 qt pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep warm over low heat.
Remove the skin from the tongue while it is still warm. Slice into pieces about 1/4 inch thick. Spoon a little sauce over