Preparing And Cooking Tongue

 

Soak tongue in several changes of cold water for 2-3 hours - this will draw out the blood from a fresh tongue, salt from a salted tongue. Put the tongue in a large pan, cover with cold water and bring to the boil. Blanch for 10 minutes, then drain and refresh under cold running water. Poach the tongue in water to cover with flavouring vegetables, such as a mirepoix of onion, carrot and celery, and a bouquet garni until tender, 2-4 hours according to the type of tongue. Let cool in the liquid until tepid, then lift out and cut away bones and gristle from the root end with a sharp knife. Slit the skin lengthwise with the knife, then strip it off with your fingers. The tongue is now ready to slice and serve hot, or to press and served cold. Espagnole sauce is a classic accompaniment to hot tongue.