Calves’ Tongue

Tongue is the richest and most luxurious of meats. The only tricky bit of the preparation is peeling it after poaching: too soon and you bum your fingers, but leave it too long and the skin seems to knit back on to the muscle.

The main recipe below is adapted from London chef Simon Hopkinson. At Bibendum, he serves it hot, in slices, with a gravy made by reducing half of the strained stock, whisking