Beef Tongue with Tangy Sauce


2-1/2 to 3 pounds fresh beef tongue
2 onions, chopped
2 stalks celery, diced
8 peppercorns
4 whole cloves
6 sprigs parsley


Put all the ingredients in a pot with boiling water to cover and simmer for 3 hours. Remove the tongue and skin it; take out the roots and gristle. To serve hot, return briefly to the cooking liquid and reheat. Slice thinly and serve with Tangy Sauce (see below).

Tangy Sauce


Serves 6-8.

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