Wash tongue; pat dry with paper towels.
In 6-quart kettle, combine tongue and remaining ingredients with water to cover—about 3 quarts.
Bring to boiling.
Reduce heat; simmer, cov- ered, 2-1/2 to 3 hours, or until tongue is tender.
(If desired, reserve stock for use in sauce.) Plunge tongue into cold water.
To remove skin: With sharp knife, gently slit skin on underside from thick end to tip.
Peel off skin, and remove and discard root.
To serve: Slice tongue thinly, and serve hot or cold with Gingersnap or Sour-Cream Horseradish Sauce
Makes 7 or 8 servings.