|Smoked beef tongue||3 Pound|
|Onion||1 Large, sliced|
|Celery stalks||2 , chopped|
1. Start this recipe 1 day before it is to be served. Scrub the tongue with a stiff brush, cover it with cold water and soak 6 to 12 hours, or overnight.
2. Pour off the water, add fresh water to cover it, put into the kettle with the onion, celery, bay leaves and peppercorns. Cover and simmer about 3 hours. Leave it in the stock in which it cooked until it has cooled.
3. Remove, cut out roots and hard dry section at the base of the tongue and pull off the skin. If it is not to be served immediately, put it back into the stock in which it cooked. Otherwise slice and serve with mixed horseradish or mustard.