Fresh, Fresh, Fresh...



Cow tongue in situ



tongue.  Yes, today's feature is that special favorite, Pickled Fresh Tongue! [Fresh as opposed to..?? Rotten? Stale? No, smoked.  For which delicacy we are also given the recipe, and I quote, "For preparation, follow directions on wrapper."] Pay careful attention to the step that comes after simmering - if you think you might try tongue some day, this will dissuade you, I believe. If it still appeals, you are on the wrong blog.  Try the Food Network - I suggest Extreme Food with Jeff Corwin.

PICKLED FRESH TONGUE

Set out a large kettle or sauce pot having a tight-fitting cover.  Wash thoroughly in warm water
1 fresh beef tongue, 3 to 4 lbs.
Place in the kettle.  Add water to cover and
2 tablespoons vinegar
1 tablespoon salt
1/2 teaspoon monosodium glutamate
4 whole cloves
3 bay leaves
Simmer covered 3 to 4 hrs., or until tender.

Slit skin on underside of tongue and peel it off.  Cut away roots and gristle. {{Shiver}}

Return to liquid to complete cooling. Drain and chill in refrigerator.

Slice and wrap for lunch or use in sandwiches.  ["You'll never guess what I packed for you today, little Billy. Nyah hah hah hah."]

9 to 12 servings [ Right. As if you could find 9 to 12 willing tongue-eaters.]

The Lunch Box Cookbook, Culinary Arts Institute, 1954