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Lambs' Tongues With Raisin Sauce
(Lamstongen met Rozijnensaus)
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| What You Need: |
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12 fresh lambs' tongues, 6 to 8 ounces each
2 medium-sized onions, peeled
2 garlic cloves, peeled and crushed with the side of a cleaver or heavy knife
1 large bay leaf
1½ teaspoons salt
½ cup light-brown sugar
½ cup seedless raisins
¼ teaspoon ground cumin
¼ teaspoon powdered marjoram
½ cup dry white wine
2 tablespoons cornstarch
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| How To Cook: |
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1. In a heavy 4- to 5-quart casserole, combine the lambs' tongues, onions, garlic, bay leaf and 1 teaspoon of the salt.
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2. Pour in enough cold water to cover the tongues by about 1 inch and bring to a boil over high heat, meanwhile skimming off any scum and foam that rise to the surface.
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3. Reduce the heat to low, cover partially, and simmer for about 2 hours, or until the tongues are tender and show no resistance when pierced with the point of a small, sharp knife.
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4. Transfer the tongues to a cutting board and let them cool slightly. Strain the stock remaining in the casserole through a fine sieve set over a bowl, pressing down hard on the onions and garlic with the back of a spoon to extract all their juices before discarding them.
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5. Pour 2 cups of the stock into a heavy 12-inch skillet, leaving the rest in the bowl. While the tongues are still somewhat warm, skin them with a small, sharp knife and cut away the fat, bones and gristle at the base of each one.
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6. Carve the tongues crosswise into ½-inch-thick slices and set the slices aside in the bowl of stock to keep them moist.
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7. Stir the brown sugar, raisins, cumin, marjoram and remaining ½ teaspoon of salt into the 2 cups of stock in the skillet. Bring to a boil over high heat, stirring until the sugar dissolves completely.
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8. Reduce the heat to a simmer. Make a smooth paste of the wine and cornstarch and, stirring constantly, pour it in a slow thin stream into the simmering raisin sauce.
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9. Still stirring, simmer until the sauce thickens heavily and comes to a boil. If it seems too thick for your taste, thin it with as much of the reserved stock as you like.
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10. With a slotted spoon, transfer the tongue slices to the skillet. Turn them about to coat them evenly with the sauce, then reduce the heat to the lowest possible point and simmer partially covered for about 10 minutes, or until the tongue is heated through.
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11. Taste for seasoning and serve at once from a deep heated platter. Lamstollgell met Rozijnensaus is usually accompanied by hot boiled rice.
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