Fresh Veal Tongue

• A fresh veal tongue, about 1 pound
• 1 medium onion, sliced
• 2 teaspoons salt
• 2 bay leaves
• 810 black peppercorns
• 3 or 4 lemon slices
• 2 tablespoons butter
• 1 medium onion, cut into chunks
• 3 or 4 slim carrots, peeled and cut into sections
• A root vegetable, such as a turnip, a parsnip, or part of a celery root, peeled and cut in chunks (optional)
• 2 or 3 small new potatoes, cut in half
• A splash of Madeira

1. After scrubbing and soaking the veal, put it in a heavy pot large enough to accommodate it, and cover it with cold water.
2. Toss in the onion and seasonings, and bring to a boil, then lower the heat and cook at a lively simmer for 45 minutes.
3. Let the tongue cool in the liquid until you can handle it, and peel off the tough outer skin all around.
4. Pour off the broth through a strainer and save it.
5. Now for the final braising with this vegetable accompaniment.
6. Melt the butter in the pot in which you are cooking the tongue, and saute the vegetables for a minute or so.
7. Add the Madeira, let it cook down a little, and lay the tongue on top.
8. Pour about 3/4 cup of the tongue cooking liquid around it, cover with foil and then with the pots cover, and set it all in a preheated 325 oven for 1 hour, checking once to see that there is sufficient liquid, and adding more tongue broth if necessary.
9. The veggies should be moist but not swimming in liquid.
10. When its done, cut yourself three or four diagonal slices, and spread them on a warm plate surrounded by the vegetables.
11. Try a tongue sandwich with lettuce, mayonnaise, and Dijon mustard, with a couple of cornichons alongside.
12. Warm slightly any remaining slices of tongue, and serve in a warm Sauce Gribiche (page 160).

veal, onion, salt, bay leaves, lemon slices, butter, onion, carrots, root vegetable, new potatoes, madeira

Taken from www.epicurious.com/recipes/food/views/fresh-veal-tongue-378366 (may not work)