Pickled Beef Tongue with Fried Mayonnaise

Tongue

• 1 (2-3 lb.) calf tongue
• ½ cup chopped celery

Soak the tongue in cold water for one day, changing the water frequently. Cook the celery, onion, carrot, and garlic in butter over medium heat for five minutes. Add the tongue and the remaining ingredients, bring to a simmer, and cook for 4-5 hours or until tender. Allow to cool in liquid. Peel off skin and trim away any fat. Slice tongue lengthwise on a meat slicer, on number 5.