Pauline's Tongue Recipe — French Tongue

Ingredients

• 1.1 pickled ox tongue
• 2.2 onions, sliced
• 3.3 carrots, sliced
• 4.2 tomatoes, peeled, seeded and sliced
• 5.30 ml sugar
• 6.45 ml white vinegar
• 7.90 g sultanas
• 8.almonds, toasted

Method

1. 1.Wash the tongue very well.
2. 2.Put in a pot of water with the onion, the carrots and the tomatoes.
3. 3.Bring to the boil and simmer until soft.
4. 4.When tongue is soft, remove from stock. Peel while warm. Retain stock.
5. 5.When tongue is cold, slice thickly and set aside.
6. 6.In a separate pot cook the sugar and vinegar. Cook until reduced to a third.
7. 7.Add ½ pint (300 ml) of the stock and simmer for 15 minutes.
8. 8.Arrange tongue in a baking dish. Sprinkle over the sultanas and the almonds.
9. 9.Pour over sauce and reheat to serve.

Notes

• Can be made the day before but only add almonds when reheating.
• This dish can be frozen but make extra stock. You may need to add more when reheating. Also leave out almonds until reheating.
• Source: page 28 of Adobe Scan 24 Feb 2026.pdf.