“Spices of the World Cookbook by McCormick. Copyright 1964.”
READY IN:
1hr 15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover tongue with water; add seasonings.
  2. Cover and simmer until tongue is tender, allowing 1 hour per pound.
  3. Cool slightly; remove from liquid. Cut off bones and gristle from large end of tongue; split skin lengthwise on underside and peel off.
  4. Slice tongue at a slant. Serve hot or cold.

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