66. BOILED TONGUE.--The tongue of beef is much used, for if properly
prepared it makes a delicious meat that may be served hot or cold. It is
usually corned or smoked to preserve it until it can be used. In either
of these forms or in its fresh state, it must be boiled in order to
remove the skin and prepare the meat for further use. If it has been
corned or smoked, it is likely to be very salty, so that it should
usually be soaked overnight to remove the salt.
When boiled tongue is desired, put a fresh tongue or a smoked or a
corned tongue from which the salt has been removed into a kettle of cold
water and allow it to come to a boil. Skim and continue to cook at a low
temperature for 2 hours. Cool enough to handle and then remove the skin
and the roots. Cut into slices and serve hot or cold.
67. PICKLED TONGUE.--A beef tongue prepared in the manner just explained
may be treated in various ways, but a method of preparation that meets
with much favor consists in pickling it. Pickled tongue makes an
excellent meat when a cold dish is required for a light meal or meat for
sandwiches is desired. The pickle required for one tongue contains the
following ingredients: