Scrub the tongue thoroughly and place in a kettle. Cover with fresh cold water to which ¾ teaspoon of salt is added for each pound of meat. Heat to boiling, reduce heat, cover and simmer until tongue is so tender that skin can be removed easily. This requires 2 to 3 hours, depending on size of tongue. When tongue is done, remove from kettle and place in cold water for a few minutes; then drain and remove skin and roots at base of tongue. Return tongue to cooking water and let remain until serving time. Reheat in cooking water or serve cold. 8 to 10 servings.
My notes: Give your family any tongue lately? Is this your retro favorite this month so far?
ewwwwwwwwwwwwwwwwwwwwwwww
I have to sit through a lunch time discussion about dressing a hog and now I get tongue recipes?….none for me thanks
dressing a hog? Now how did that happen? And no one has claimed a favorite yet this month! I am disappointed.
Favorite is the cheese sauce, but I already knew how to make that. It’s so versitile & I use it frequently.
I oculd go for some tongue if I had someone else around to feed it to, but it’s too big & too much trouble for just one.
[...] Dinner–Boiled Fresh Tongue Buttered Spinach Hashed Brown Potatoes Grated Carrot and Raisin Salad Bread and Butter Lime Fluff Coffee for Adults Milk for Children [...]
Yummy I love cold tongue but I don’t think I’ve ever cooked it. Now I have roasted stufed hearts. I used to love but haven’t had them in years.
My great aunt used to scramble eggs with … ack, steady yourself …pig brains. They lived on the farm. apparently the brains are full of good stuff but it was utterly revolting and stank to high heaven while cooking.
Well, brains are kinda like scrapple, which I like, sometimes. But the idea of them scrambled directly with eggs, without the veneer of scrappleness, ewwwwww.