Scrub tongues with warm water to clean well.
Place on bottom of clay baker: onions, carrots, celery.
Put tongues on this bed.
Dot with cloves, crushed bay leaves, seasoning.
Cover with water.
Close and bake.
When tongues are well cooked, drain and dip in cold water; slit the skin and peel it off,.
Cut off the bone and gristle at the thick end.