Hutchinson Beef Tongue with Raisin Sauce

3 lb Beef tongue

1 md Onion, diced

8 ea Peppercorns

1 ts Thyme

Sprigs parsley Celery leaves 1 ts Salt

1 ts Pepper

===== RAISIN SAUCE ===== 3/4 c Brown sugar, firmly packed

3 tb Cornstarch

1 1/2 c Tongue broth

1/4 c Vinegar

1/2 c Raisins

1 ea Lemon, thin sliced/quartered

1 tb Butter

Makes 1 1/2 cups DIRECTIONS FOR BEEF TONGUE: 1. Place all ingredients into a kettle; add just enough boiling water to cover tongue. 2. Cover and simmer about 3 hours, or until tongue is tender. 3. Drain; reserve stock. 4. Remove skin and roots from tongue. 5. Serve with Raisin Sauce. DIRECTIONS FOR RAISIN SAUCE: 1. Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly. 2. Add raisins, lemon and butter. 3. Cook and stir until raisins are plump and sauce is thickened.