Thanks to Doc-D for posting this:

Russian Beef Tongue & Raisin sauce
Categories: Meat, Russian, Ukrainian, Slavic, Ethnic, Euro, Maindish
Yield: 4 servings

1 ea Fresh Beef tongue
3 ea Onions
1 ea Carrot
1 ea Parsnip
4 ea Celery ribs & leaves
5 sprigs parsley sprigs
8 ea Black peppercorns
Salt & pepper to taste
1/2 c Almonds blanched & split
2/3 c Raisins
6 tb Sunflower oil
3 tb All-purpose flour
1/4 Dry bread crumbs
1 ts Ginger ground
1 ea Lemon cut to small cubes
Hungarian sweet paprika as required

Boil raisins & almonds for 3-5 mins.
Strain raisins & almonds from liquid & reserve.
Reserve liquid as well.
Put tongue in a large pot with onions, carrots, celery & parsley.
Add water to cover.
Add peppercorns & salt.
Simmer gently for 4-6 hrs. until tender.Drain.
Reserve liquid.
Heat oil then add flour.
Cook as you stir constantly until well blended & turning tannish.
Gradually stir in reserved raisin & almond liquid along with enough tongue liquid to make apporximately 3 cups total.
Add breadcrumbs, almonds, raisins & lemon cubes.
Season with salt & paprika.
Pour sauce over sliced tongue.
Serve hot.

ORIGIN: Dr. Irina Buraskova, Sevastopol-Ukraine, circa 2000