Recipe provided by Freda Krowne of the Springfield Chapter.
Luscious Tangy Pickled Tongue
|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