TONGUE SUPREME
1 No. ½ flat can tongue
1 tablespoon butter or margarine
1 teaspoon minced onion
1 teaspoon chopped capers
1 tablespoon vinegar
¼ teaspoon sugar
½ tablespoon flour
½ cup water
1 tablespoon Chili sauce
¼ teaspoon salt
⅛ teaspoon pepper
Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made. 3 to 4 Servings