Boil tongue with other ingredients until tender, about 2 hours. Cool. Remove outside skin and roots. Slice thin. Save broth. Make Sauce. Sauce: Carmelize the sugar and water. Add butter,flour and broth and boil to the bubbling stage. Add remaining ingredients. Add sliced tongue and bring to a boil. Posted 09-04-93 by MIKE DUNSMORE on Cookbook From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet email@example.com Revised and reformatted by Rick Weissgerber GEnie F&WRT. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (590g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 460 (56%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 268.2mg||83 %|
|Sodium 223mg||8 %|
|Potassium 1275.8mg||34 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.6g|
|Protein 47.1g||67 %|
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Calories per serving: 818
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