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Boiled Beef Tongue

3 Fresh Tongues 1 Cup Salt Clean and place in kettle with just enough water to cover; add salt; add water as it evaporates, so as to keep the tongues covered until they are donewhen they may be easily pierced with a fork.

If they are to be served at once, remove the skin. Do not peel until needed.

Soak salt tongues over night and omit salt in boiling.