Recipe provided by Freda Krowne of the Springfield Chapter.
Luscious Tangy Pickled Tongue
Ingredients:
| 2½ - 3 | lb. Pickled Tongue |
| 7 | oz. Chile Sauce (approx.) |
| 7 | oz. Currant Jelly (approx.) |
| small amount of Water |
Directions:
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.
Notes:
Prep Time: About 2 hours