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The most desired, in order of preference, are: calf, lamb, beef and pork. All are tasty. They can be purchased fresh, smoked and pickled.
To prepare: scrub the tongue well. If it is smoked or pickled you MAY wish to blanch it first, by simmering for about 10 minutes. Immerse the tongue in seasoned boiling water to cover, reduce heat and simmer gently for at least one hour and up to 3 hours for large beef tongues. Then drain, plunge into cold water to cool the meat enough to handle, skin it and trim any bones and gristle from the root.
Finally return it to the cooking water to re-heat it before serving.
Or chill it entirely and serve as a cold-cut. To carve, start by cutting through the hump parallel to the base, but towards the tip cut an the diagonal for a better looking presentation. It is excellent served with mustard sauces, devilled mayonnaise, horseradish,dill pickles and pickled beets or just a generous sprinkling of salt and freshly ground pepper.
Submitted By JIM WELLER On 03-31-95