MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Basque Tongue and Sauce.
  Categories: Basque, Beef, Sauces
       Yield: 6 servings
  
  
            Basque Sauce:
   
       3 Tb olive oil
       1 cl garlic, finely chopped
       1 md onion semi 
             finely chopped
       1    green pepper, 
            semi finely chopped
      2 sm cans of tomato sauce
      1 cn whole pimento, chopped
      1 ts sugar
   
 Wash one large beef tongue or several lamb tongues well. Place the
   tongue in a kettle and cover with cold water. Add 2 whole buttons of
   garlic and salt and pepper to taste. Bring the water to a boil and
   turn the heat down. Cover the kettle with a lid and keep the water
   boiling until the tongue is tender to fork. This can take three or
   more hours. When the tongue is tender, run cold water over it and
   skin it. Be sure to trim the membranes under the tongue. Next slice
   the tongue to about 1/4 inch slices. (The tongue can be fixed a day
   or two ahead and then wrapped in saran wrap and refrigerated.
 
 
 
 
   Saute the garlic, onion and green pepper until golden brown. Add
   tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
   the tongue and continue simmering until the tongue is good and hot.
   This dish is good hot or cold. The sauce can also be used for tripe,
   pigs feet or any left over meat. Walt
  
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