Alsatian Sweet and Sour Tongue with Gingersnap Sauce

Yield: 6 to 8 servings. Salt and freshly ground pepper to taste 1/2 teaspoon mace 1/2 teaspoon ground cloves 1/2 teaspoon allspice 1-1/2 cups water 10 gingersnaps 2 to 3 tablespoons cider vinegar 1/2 cup raisins 1/4 cup blanched silvered almonds 4 to 5 thin lemon slices Parsley for garnish Place the tongue in a pot of cold water to cover. Add the bay leaves, peppercorns, cloves, and onion. Bring to a boil and then cover. Simmer slowly until tender, allowing about 20 minutes per pound. Remove the tongue(s) from the pot, skin, and trim off any fat. To make the sauce add salt, pepper, mace, ground cloves, and allspice to the water. Crumble up the gingersnaps and place in the water with the vinegar, and heat. The sauce will thicken as it heats. Add the raisins, almonds, and lemon slices. If the sauce stands or is kept for another meal, it will thicken. Thin with water to desired consistency. Adjust seasonings and serve the sauce with the boiled hot tongue sprinkled with the parsley.