Beef Tonque

Place tonque, salt and saltpeter in a crock, and turn every day for 4 days.

Remove from crock and rinse well. Put in a pot, add 1/2 cup of the broth from the crock, and water to cover the tonque. Bring to a boil, and cover and continue boiling for 3 to 4 hours, or until tonque is tender. Remove from pot, and skin the tonque. Tie the tonque with string, and place in a bowl with, again some broth and gelatine. Press the tonque by adding some weight to the top. I put a plate slightly smaller than the bowl, and put a brick on the plate. Refridgerate for 1 day, and the tongue is ready.

You may have to remove the outer tough part, as it may be too tough to eat.