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1 fresh beef tongue
1 sm. red hot pepper
1/4 c. salt
Water to cover
1 c. water
1/2 c. vinegar
4 tbsp. sugar

Wash fresh tongue and place in 6 quart pot, cover completely with water. Add salt and pepper. Add more water as it evaporates, keeping the tongue covered until done. It will be done when it can be easily pierced with a fork. If you want to use it right away, take off the skin and set tongue aside to cool. Do not take the skin off until ready for use.

After peeling the skin, place tongue in a saucepan with the one cup of water, vinegar and sugar. Cook until liquid has evaporated. NOTE: If salted tongues are used, omit salt when boiling.

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