1 beef tongue
Water
1 tbsp. salt
1 sm. bay leaf
1 onion slice
1 stalk celery
1 sprig parsley

Place tongue in kettle and cover with cold water. Add salt, bay leaf, onion, celery and parsley. Cover, heat to boiling, reduce heat and simmer until tender, allowing about 1 hour per pound.

Remove from stock to cool. Save and strain stock for Beef Tongue Piquante and gravies or soups. Remove roots and skin from tongue. When cold, cut in thin diagonal slices. Makes about 4 servings per pound.