Title: Basque tongue and sauce
 Categories: Meat
      Yield: 6 Servings
 
      1 lg Beef tongue (or lamb
           -tongues)

MMMMM------------------------BASQUE SAUCE-----------------------------
      3 tb Olive oil
      1    Clove garlic; finely chopped
      1 md Onion semi-finely
           -chopped
      1    Green pepper; semi-finely
           -chopped
      2 cn (small) tomato sauce
      1 cn Whole pimentos; chopped
      1 ts Sugar
 
  Date: Thu, 02 May 1996 21:14:00 -0400
  
  From: Walt Gray  Wash one large beef tongue or
  several lamb tongues well. Place the tongue in a kettle and cover
  with cold water. Add 2 whole buttons of garlic and salt and pepper to
  taste. Bring the water to a boil and turn the heat down. Cover the
  kettle with a lid and keep the water boiling until the tongue is
  tender to fork. This can take three or more hours. When the tongue is
  tender, run cold water over it and skin it. Be sure to trim the
  membranes under the tongue. Next slice the tongue to about 1/4 inch
  slices. (The tongue can be fixed a day or two ahead and then wrapped
  in saran wrap and refrigerated.
  
  Saute the garlic, onion and green pepper until golden brown. Add
  tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
  the tongue and continue simmering until the tongue is good and hot.
  This dish is good hot or cold. The sauce can also be used for tripe,
  pigs feet or any left over meat. Walt
  
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