Spiced Beef Tongue
3 lb Beef tongue1 qt Water
1 Lemon; sliced
1 t Salt
Wash tongue thoroughly and place in a deep kettle with water. Add lemon slices and salt. Cover tightly and cook over low heat for 3 to 4 hours or until tender. Remover from heat. When just cool enough to handle, cut away roots and remove skin and any excess connective tissue. (Plunging tongue into cold water after cooking helps loosen skin.) If tongue is to be served cold, it will be juicier if cooled in the liquid in which it was cooked. Serves 6.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.
