Tongue

Serves:

Ingredients:

3 Ounces beef, lamb, veal or p
Tongue

Method:

Purchase tongue fresh, pickled, corned, smoked or canned.
Tongue is one of the less tender variety meats, requiring long, slow cooking in liquid.
Smoked, corned or pickled tongue may require soaking before cooking.
Lamb and pork tongues are usually sold ready-to-serve.
240 CALORIES PER 3-OUNCE SERVING.
To Cook in Liquid: Cover tongue with water.
If cooking fresh tongue, add 1/2 teaspoon salt for each quart water.
Heat to boiling; reduce heat.
Cover and simmer 3 to 4 hours for beef tongue, 2 to 3 hours for veal tongue or until tender; drain.
Immediately place in cold water.
Peel skin from tongue; cut away roots, bones, and cartilage.
If serving tongue cold, reserve cooking liquid.
After removing skin, roots, bones and cartilage, allow tongue to cool in reserved liquid.