3 lb Beef tongue
1 md Onion, diced
8    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    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.