1
["Thaw the tongue in the refrigerator for two days or overnight on the counter.", "Score the surface of the tongue with 1/8""-to-1/4"" slices as simmering it will cause the leathery skin on the top of the tongue to shrink.", "In a large stock pot, cover the tongue with water and add the aromatic vegetables, peppercorns and bay leaves.", "Bring to a boil, reduce to simmer for three-to-four hours. Test with a fork occasionally until done.", "Remove from stock. Let cool.", "Trim off skin, musculature, and attached gristle. You will be able to tell where the tongue meat ends and the gristle/muscle starts. (Note if some muscle tissue was attached, it is edible and tasty, but it is likely to be sparse, and may be more trouble than worth to try to salvage. Feed to hangers-on in the kitchen.)", "Under the skin of the tongue is a layer of fat. Remove it.", "When fully trimmed you will have a piece of non-fibrous white meat, almost the texture of cooked calf's liver. A large tongue will be up to 11""long and 2.5"" thick at the big end. About two pounds.", "Taste the meat, if you'd like. I did and I could tell that the original owner of the tongue I was preparing had eaten a lot of fish. - which augured for a strong sauce/accompaniment, and a robust wine.", "Warm the chutney and cut the lemon wedges.", "Cut the tongue into 1/2"" slices, beginning at the thick end. Salt and pepper to taste.", "Prepare a Teflon-coated saute pan with 1 tbsp butter and 1 tbsp olive oil. Saute the slices in the hot butter-oil mixture until a crisp, brown crust develops - less than five minutes.", "Serve immediately, with warmed lemon chutney and lemon wedges on the side. We served a good Chateau Neuf-du-Pape."]
