| How To Cook: |
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1. Wash tongue; cover with salted water.
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2. Add celery, cloves, bay leaves and peppers; cook slowly until tender, allowing about 1 hour per pound.
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3. Remove skin; slice about ¼ inch thick.
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4. Cook sugar, vinegar and 2 cups water 10 minutes; pour over tongue. Add onions.
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5. Store in refrigerator and use as desired.
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