Veal Tongue

• 1 pickled veal tongue (about 1 kg/2 lb 4 oz)

Place the veal tongue, vegetables, herbs, spices, wine and water in a large saucepan and bring to the boil. Reduce the heat to a gentle simmer and skim. Weight down the tongue so it is fully submerged and simmer for 3–4 hours or until tender. Once cooked, remove from the heat and cool the tongue in the stock to 40°C (104°F).

Remove the tongue from the stock and peel off the skin. Trim t