1 lg. tongue, 2 to 4 lb.
6 bay leaves
12 peppercorns
2 cloves garlic
2 sm. onions
2 tbsp. salt
4 drops Worcestershire sauce
1 tsp. red wine or regular vinegar

Put washed and deveined tongue into a large kettle of water. Add spices. Bring to a boil and simmer 4 to 5 hours Let tongue cool overnight in refrigerator. Slice and use like cold meat cuts.