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Tongue




Source of Recipe


Old cookbook
Fresh tongue;
cover with water, add 1 tsp salt for each quart of water and simmer until tender enough to be pierced with a fork. Allow 3-4 hours for large beef tongues, 1 -1/2 hours for pork, lamb or veal tongues.

Pickled Tongue;
Cover tongue with cold water, heat to boiling. Pour off water, cover with fresh water and simmer 4-5 hours until or until tender.

Smoked tongue;
Cover mild cured tongue with cold water, heat to boiling, reduce heat and simmer 4 hours or until tender.