Tongue with Raisin Sauce

From Lewiston Band Booster Club Cook Book, Lewiston, Maine • 1955

1 fresh beef tongue, boiled and skinned
1 can tomato puree
3/4 cup raisins
2 tablespoons honey
2 tablespoons sugar
Juice 1 lemon
1/2 cup blanched almonds (halved)
1 large onion
1 carrot, diced
1 green pepper, diced
2 stalks celery, diced
2 tablespoons allspice
1 clove garlic
1 can mushrooms
Salt and pepper to taste

Saute onion, carrots, green pepper, and celery with clove of garlic until golden brown. Add remaining ingredients and cook slowly for 1/2 hour. Serve with rice.

—Mrs. William Cohen