Cook tongue until tender. Reserve 2 cups of the cooking liquid. Peel & cut into 1/2" slices. Put the rest of the ingredients in the pan. Arrange the tongue slices on top. Cover & cook on low heat about 40 minutes. (About 1/2 the liquid will evaporate.) Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Aug 09, 1998,
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