2 sm. or 1 lg. fresh beef tongue
1 lg. onion
3 bay leaves
1 tsp. salt
12 whole allspice or 1 tbsp. mixed spices

Cover tongue with cold water. Bring to boil. Simmer 2-3 hours until tender. Peel skin, while tongue is still warm. Trim excess fat and waste off. Cool. Cut into cubes or slice.

Cover with sauce: 2 ketchup bottles water 1/3 c. vinegar 1 c. brown sugar (packed) 8 whole cloves 8 ginger snaps

Place all ingredients in saucepan. Bring to boil. Simmer for 5 minutes. Remove cloves. Pour over tongue. Bake 25-30 minutes at 350 degrees. Can be frozen.