Ingredients
1 (4-5 lb.) fresh tongue
4 C hot water
1/2 C vingar
2 tsp. salt
3 Tnsp. sugar
3 bay leaves
18 whole cloves
3/4 C sliced onion
1 Tbsp. grated lemon rind (optional)
Preparation
Soak tongue in cold water overnight. Put in acooking pot with all other ingredients, cover, and bring to a boil. Simmer until tender, about 50 minutes per pound. Cool in cooking liquid. Remove skin while warm. Trim thick end of small bones and slice. Serves 6 to 8. Can be served hot or cold. Hot with sauce and cold without sauce.
