Chef de haute cuisineOne pot 12cm in diameter and about 5cm deep (Stainless steel or what ever but best with almost vertical sides) with a flat lid (or you can use a plate upside down).
One heavy weight (two bricks will do)
Wash the tongue and trim away any bony pieces
from the base.
Put into a large pot, cover with cold water, add bay leaves and pickling spice
and boil for two or three hours until tender (test with a fork).
While still hot make a slit, on the underside, from the tip of the tongue down
the center to the back, just cutting through the hard skin.
Peel away the skin and discard.
Put the 12cm dia pot on a tray or large plate.
Roll the tongue from the tip inwards and squeeze it into the pot (on it's
side-it will probably stick out a bit don't worry be happy).
Put on the lid (or upside down plate) and put the weight on top.
Leave to cool overnight, refrigerate, then ease the pressed round tongue out of the pot.
Serve cold in thin slices with your favorite
salads
or
Hot with boiled potatoes, peas and a mustard or red horse radish sauce.
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One medium size tongue well salted in brine (Corned)
1t/sp Pickling spice
2 Bay Leaves