Sauce for Tongue recipe in Silver Spoon cookbook

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ra_mom ↓

Tue, Mar 23 2010, 2:36 pm

Can someone please post the recipe for the meat for tongue in the Silver Spoon cookbook? It's the one that has chrain/horseradish in it?
TIA

Tila

Sun, Aug 01 2010, 8:22 am

I do not have the cookbook, but I have a sweet and tangy recipe for tongue. intrested? its with apricot babyfood, ketchup, etc..

Sherri ↓

Sun, Aug 01 2010, 11:48 am

2/3 cup ketchup
4 T margarine
3 t horseradish
6 T vinegar
2/3 c sugar
3 t mustard

Combine sauce ingredients in a pan, and bring to a boil. Pour over tongue and bake covered at 350 for 30- 40 minutes.

I'm glad that I can give you a recipe, ra_mom! Smile

↑ ra_mom ↓

Wed, Aug 04 2010, 10:42 pm

Sherri wrote:

Thanks so much Sherri! This is an old thread, but I am still glad that you posted, so I can have it for the future. Smile

(The one time that I made this, I only drizzled a little bit over the meat. It was perfect. I didn't cook it in the sauce.)

life'sgreat ↓

Tue, Sep 21 2010, 5:00 pm

Does anyone know if this is a really delicious recipe? Having had the delicious minute roast on RH, I want something with zing for the tongue this time.

↑ Sherri

Tue, Sep 21 2010, 5:31 pm

I guess ra_mom would know. Maybe pm her.

↑ ra_mom ↓

Tue, Sep 21 2010, 6:05 pm

life'sgreat wrote:

Does anyone know if this is a really delicious recipe? Having had the delicious minute roast on RH, I want something with zing for the tongue this time.

I heard about this recipe from so many people, everyone was raving about it, so I decided to try it.
I used it to drizzle a bit over warm roast beef slices a few years ago and it was quite good. I couldn't imagine warming the slices drowned in the sauce though like most people described. (The cookbook says it can be used for any meat.)
It does have zing. And if I were making a plain tongue (as opposed to pickled which is very flavorful), then I think it would work to warm the slices in.
Why don't you boil up the sauce in a 1 qt pot? Takes a minute. Taste it, and if you like it, refrigerate it for YT. Smile

↑ life'sgreat

Tue, Sep 21 2010, 7:19 pm

Because I'd need to get horseradish from the grocery. LOL

↑ ra_mom

Tue, Sep 21 2010, 7:21 pm

life'sgreat wrote:

Because I'd need to get horseradish from the grocery. LOL

Lol

I always seem to have extra chrain hanging out in my fridge.

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