Serve Spiced Ox Tongue either hot or cold with salad for a delicious family supper or lunch.
8 slices cooked ox tongue
1 tablespoon soft brown sugar
2 teaspoons grated lemon rind
1 teaspoon ground cinnamon
1 teaspoon ground coriander |- teaspoon black pepper § teaspoon ground cloves
8 fl. oz. dry white wine
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Lay the tongue slices, overlapping, in a shallow ovenproof dish.
In a small mixing bowl, combine the sugar, lemon rind, cinnamon, coriander, pepper and cloves. Sprinkle the sugar mixture over the tongue. Pour over the wine.
Place the dish in the oven and bake for 25 minutes.
Remove the dish from the oven and serve immediately, if you are serving it hot.