Place tongue in pan; cover with water. Add salt. Cover; simmer for 3 to 4 hours or until tender. Remove from liquid; cool. Remove skin, cut off roots and gristle. Cut tongue diagonally into 1/4 inch slices. Combine gingersnaps, brown sugar, raisins and prunes. Strain 3 cups of tongue stock; stir into gingersnap mixture. Add cloves and allspice. Cook until smooth and slightly thickened. Add tongue slices, simmer. Yield: 8 to 12 servings
