Instructions: In a 6 qt pot; place the tongue with water to cover by an inch. Bring to a boil over high heat; reduce heat to gentle boil and cover the pot. Cook for 2-1/2 - 3 hours; turning the tongue occasionally; until it is tender when pierced with a fork. To dec For the sauce; just before the tongue is done; break up the gingersnaps. Place in a 1 or 2 qt pot with the remaining ingredients. Bring to a boil over moderate heat; stirring frequently. Boil one minute. Keep warm over low heat.

Remove the skin from the tongue while it is still warm. Slice into pieces about 1/4 inch thick. Spoon a little sauce over each serving.

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