Tongue under white sauce with raisins

1 serving


Boil washed fresh beef tongue with spices. After cooking, remove it, douse it with cold water and remove the skin from it. On the broth, where the tongue was cooked, prepare a sauce: fry a spoonful of flour with a spoonful of oil, dilute with strained broth, boil, add dry and washed raisins, cook for 5 - 10 minutes, then remove from the heat, salt, add lemon juice and oil. Cut the tongue into melted slices, put on a dish, side and pour over the tongue with the cooked sauce. Fresh pork and lamb tongues can be prepared in the same way.