Wash the tongue thoroughly and soak for about 2 hr If the tongue is dry and rather hard soak for 12 hr If pickled, soak for about 3-4 hr Put the tongue into a large pan of cold water, bring slowly to the boil, skim and add the onion, carrot, turnip and bunch of herbs.
Cook gently, allowing 30 min per lb. and 50 min over.
When ready, lift out tongue, remove the skin very carefully.
The tongue can then be garnished with tufts of cauliflower or Brussels sprouts and served hot with boiled poultry or ham.