Luscious Tangy Pickled Tongue

Recipe provided by Freda Krowne of the Springfield Chapter.


2½ - 3 lb. Pickled Tongue
7 oz. Chile Sauce (approx.)
7 oz. Currant Jelly (approx.)
small amount of Water


Bring Tongue to a boil and then spill off water. Place Tongue in fresh cold water and boil approximately 1½ to 2 hours.

Put under cold water and peel off the skin. Slice Tongue and put it in a pot. Mix Chile Sauce, Currant Jelly and add a little water. Pour mixture over the Tounge.

Coninue cooking for about 15 minutes on a low flame.


Prep Time: About 2 hours


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960