Preparation:
In a deep bowl, combine water and vinegar. Add tongue, and soak for 2 hours.
In Dutch oven or large kettle, place tongue. Cover with fresh water. Add onions studded with one clove each, bay leaf, thyme, salt, and peppercorns.
Bring to boil. Cover and simmer for 3 hours, or until meat is tender. Remove tongue and skin it.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
