Scrub fresh, smoked, pickled or canned tongue; soak canned tongue in cold water several hours before boiling. Place in large kettle, cover with cold water. Bring slowly to a boil and boil 5 minutes. Skim; simmer, covered, until tender. Cool in broth until cold enough to handle; skim tongue and trim root end. Serve hot or cold. Fresh tongue may be salted when half done. Allow 3 to 4 hours for beef tongue; 2 to 3 hours for veal and 1 to 2 hours for lamb or pork.