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Tongue Ragout

4 servings

Ingredients

• beef tongue, very fresh (pcs)
• salt (a little)
• raisin sauce (as needed)

Instructions

1. Since tongue quickly acquires an off-flavor, it must be used very fresh.
2. Cut off bones and yellow parts, rub the tongue with salt, and wash until all slime is removed, then pound thoroughly, rinse, and skim in a little salted water before cooking until very tender, which takes about 2½ to 3 hours.
3. After cooking, peel the tongue, cut off the spongy meat at the thick end, and divide the tongue into three-finger-thick slices, cutting the larger ones again, and steam them in raisin sauce.

Modernized from a treasured 19th-century German cookbook.