Basic Tongue

I either just simmer til tender or pressure cook about 15 minutes. When the tongue is fork tender, I put it under running water and gently remove the skin. The hardest part is the tip which sometimes takes part of the flesh with it because it is so thin there. I put it back in the pot to keep warm, or on a plate to cool depending on how we are eating it. Nice thin slices, yum! BTW, when I cook the tongue I put it in hot water to cover with a bay leaf and a few peppercorns and some salt.

From: Helen Peagram in Canada