Italian Tongue Recipe

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.

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