Prep & Cook: Servings:

Ingredients 1 pre-cooked beef tongue (3-4 lbs.) Water to cover 1 onion sliced 1 celery stalk 1 sprig of parsley 2 tablespoons grass-fed butter 2 tablespoons flour ½ teaspoon salt 2 tablespoons vinegar 2 tablespoons sugar 2/3 cup of raisins

1. Place tongue in deep sauce pan with any juices packed with tongue

2. Add water to cover

3. Add onion, celery and parsley

4. Heat thoroughly

5. Remove tongue and keep warm

6. Strain liquid and reserve 1 ½ cups

7. Melt margarine in saucepan

8. Stir in flour and salt

9. Slowly add reserve cooking fluid

10. Stir until smooth and thickened

11. Stir in vinegar, sugar, and raisins.

12. Continue to cook until well heated.

13. Serve with sliced tongue