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Boiled Tongues

Soak the prepared tongues over night in a liberal quantity of cold water to freshen them slightly, if they are salted, or blanch them if they are fresh. On the following day put them in a saucepan over the fire with fresh cold water for boiling tongues, or boiling water for fresh ones, and allow twenty minutes for each tongue from the time they begin to boil. A sliced lemon, or one teacupful of vinegar, and one teaspoonful each of whole cloves and peppercorns boiled with a large tongue, or less for smaller tongues, and so on in proportion, greatly improves the flavor. When the tongues are done take them up, peel off the skins and return them again to the hot liquor to keep them warm, or if they are to be used cold let them cool in it. When serving them cut them into long slices, beginning near the tip. All the fleshy parts and the fat near the roots of the tongues will serve to make excellent hash when cold, but are not generally served with the tongue.