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1
Fill a pot with cold water.
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2
Add the tongue, onions, bay leaves, peppercorns, and cloves.
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3
Bring to a boil, and simmer, covered, for 2 1/2 to 3 hours, allowing about 20 minutes per pound, until the meat is tender when pierced with a knife.
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4
Allow the tongue to cool to room temperature in the cooking water.
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5
Using a sharp knife, peel off the outer skin and any extra fat or gristle.
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6
Return the tongue to the cooking water, cover, and refrigerate.
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7
This may be done a day in advance.
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8
To make the sauce, heat the oil in a medium-sized frying pan.
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9
Saute the diced onion until golden.
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10
Add salt and freshly ground pepper to taste, the mace, cloves, allspice, and 1 1/2 cups water.
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11
Bring to a boil, and add the gingersnaps, cider vinegar, raisins, almonds, and lemon slices.
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12
If the sauce gets too thick, thin with a little more water.
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13
The sauce may be made a day in advance; cover and refrigerate.
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14
Preheat the oven to 350 degrees.
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15
Remove the tongue from the cooking water, and place in a roasting pan.
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16
Brush with the sauce, and bake for 45 minutes, basting the tongue occasionally.
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17
Cut the tongue on the diagonal into slices about 1/4 inch thick, and serve garnished with the parsley and the sauce on the side.
