Slice one Veribest Canned Tongue and pour over it the following sauce:
Put one half cup of olive oil in a sauce pan and when hot add one pint
of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two,
one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil,
then simmer forty-five minutes. Pour over the tongue and serve.--MRS. L.
R. FINK, NEW ULM, TEXAS.