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Red Wine Sauce with Raisins (for Oxtongue)

4 servings

Ingredients

• 2 tbsp flour
• 0.5 tsp sugar
• 2 tbsp fresh butter
• boiling tongue broth (as needed)
• 75 g washed raisins
• 1 glass red wine
• 0.5 pcs lemon, juice and zest
• mace (a little)
• 2 pcs crushed cloves
• sugar (to taste)
• salt (to taste)

Instructions

1. Brown two tablespoons of flour and half a teaspoon of sugar in the same amount of fresh butter, then stir in boiling tongue broth.
2. Add 75 grams of washed raisins, one glass of red wine, the juice and zest of half a lemon, a little mace, two crushed cloves, and sugar and salt to taste.
3. Simmer the tongue in the sauce until the raisins are soft.

Modernized from a treasured 19th-century German cookbook.