If it has been
corned or smoked, it is likely to be very salty, so that it should
usually be soaked overnight to remove the salt.
When boiled tongue is desired, put a fresh tongue or a smoked or a
corned tongue from which the salt has been removed into a kettle of cold
water and allow it to come to a boil. Skim and continue to cook at a low
temperature for 2 hours. Cool enough to handle and then remove the skin
and the roots. Cut into slices and serve hot or cold.
67. PICKLED TONGUE.--A beef tongue prepared in the manner just explained
may be treated in various ways, but a method of preparation that meets
with much favor consists in pickling it. Pickled tongue makes an
excellent meat when a cold dish is required for a light meal or meat for
sandwiches is desired. The pickle required for one tongue contains the
following ingredients:
PICKLE
1-1/2 c. vinegar
2 c. water
1/4 c. sugar
1 Tb. salt
1/4 Tb. pepper
6 cloves
1 stick cinnamon
Boil all of these ingredients for a few minutes, then add the tongue,
and boil for 15 minutes. Remove from the stove and let stand for 24
hours. Slice and serve cold.
68. BRAIZED TONGUE.--The process of braizing may be applied to tongue as
well as to other parts of beef. In fact, when tongue is cooked in this
way with several kinds of vegetables, it makes a delicious dish that is
pleasing to most persons.
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