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Smoked Tongue or Pickled Tongue

4 servings

Ingredients

• Beef tongue, smoked or pickled (pcs)
• Caper sauce, brown mushroom sauce, or red wine sauce with raisins (as needed)

Instructions

1. Boil the tongue very tenderly, like smoked meat.
2. After it is cooked, place it between two boards and weigh them down with a stone.
3. Once the tongue has cooled, peel off the skin.
4. Pressing gives it a nicer shape.
5. To serve, cut it into thin slices, arrange them in a wreath or in rows on a platter, and garnish with parsley.
6. The tongue can also be served warm with a fine sauce like caper sauce, brown mushroom sauce, or red wine sauce with raisins, or as a side dish to green peas, green beans, or Teltow turnips.

Modernized from a treasured 19th-century German cookbook.