Name: Boiled Salt Tongue
Ingredients: 1 salt tongue; 6 quarts cold water; vegetables (for serving)

Boiled Salt Tongue

Ingredients

1 salt tongue
6 quarts cold water
vegetables (for serving)

Directions

Prepare and cook

Soak the tongue overnight.
Place the tongue in 6 quarts of cold water and boil slowly for 5–6 hours, depending on size.
Remove the tongue from the boiling water and place it in cold water to cool.

Finish and serve

Peel off the skin once cooled.
Serve with vegetables similar to those used for cold corned beef.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.