Put all the pickle ingredients into a pan and boil until no more scum rises. Set aside until cold.
Meanwhile, rub the tongue with salt and leave for a few hours to rid it of any blood. When ready, rinse and immerse it in the pickle. Make sure that it is well covered with the pickle: if not, turn it every day. The tongue should be ready in 4 to 5 days, but if it is fairly large leave it for 2 more days.
Remove the tongue from the pickle and wash thoroughly. Tie the meat neatly and put into a pan of cold water. Bring slowly to the boil and skim. Now add a few peppercorns, a carrot, onion and bouquet garni and simmer for 3½ to 4 hours. When cooked, plunge the tongue into cold water and skin. Curl the tongue, put into a
If you wish to serve the tongue hot, omit the pressing procedure but let it rest for 20 minutes. Slice the tongue and serve with any of the sauces.
© 1988 Keith Floyd estate. All rights reserved.