Boiled Fresh Tongue
|Beef tongue||4 Pound (1 In Number, Fresh One)|
|Onion||1 , studded with three cloves|
|Whole black peppercorns||3|
|Water||1⁄2 Cup (8 tbs)|
Wash the tongue and place it in a large kettle with the remaining ingredients.
Add cold water to cover.
Cover the kettle and bring to a boil.
Reduce the heat and simmer until tender, about three and one half hours.
Let the tongue cool in the broth until it can be handled.
Remove from the broth, cut off the bones, roots and gristle.
Remove the skin by peeling, starting from the thick end.
Return the tongue to the broth to reheat if it is to be served hot.