Tongue with Berry Sauce
Description
Suitable for both holidays and everyday meals. Tongue with berry sauce is an excellent festive dish. It goes well with boiled fluffy rice or potatoes. Preparation: Rinse the tongue, place it in a pot, cover with boiling water, and simmer over low heat until cooked, adding parsley, carrots, dill, and onion at the end of cooking. Dip the cooked tongue into a bowl of cold water and remove the white skin. Slice the tongue diagonally into thin slices. Arrange on a serving platter. To make the sauce, rub gooseberries or currants through a sieve. In a saucepan, heat the oil and fry the flour in the oil. Add a little broth and the rubbed berries. Bring to a boil, add sugar and salt to taste. Serve the tongue with the prepared sauce. Serve the appetizer at the table.