Pickled Fresh Tongue
|Beef tongue||4 Pound (1 fresh)|
|Cider vinegar||2 Tablespoon|
Wash tongue thoroughly and place in a large kettle.
Add water to cover and remaining ingredients.
Simmer, covered, 3 to 4 hours, or until tender.
Slit skin on underside of tongue and peel it off.
Cut away roots and gristle.
Return to liquid and cool completely.
Drain and refrigerate until ready to slice and serve.