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Boiled Tongue #2

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low heat


For fresh beef tongue, scrub well, cover with boiling water, bring to a boil. Skim, cover, simmer until tender, 3 to 4 hours. Add 1/2 teaspoon salt per pound when partly cooked. Cook tongue in salted water until tender, add seasoning to taste. Remove skin, and return to water. One hour before serving, put into deep roasting pan. Pour sauce on tongue. Cover, bake 30 minutes, turning often.

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