Veal Luncheon Meat(Kalv Sylta Lungmos)

1. 1

   Put 3 to 4 pound beef tongue in large kettle or pot having a tight-fitting cover.

2. 2

   Add boiling water to cover the tongue.

3. 3

   (Add more water during cooking to keep tongue covered.)

4. 4

   When tongue is tender, slit skin on underside and peel it off.

5. 5

   Cut away roots and gristle.

6. 6

   (Plunging it in cold water after cooking helps to loosen the skin.) Return tongue to cooking liquid to complete cooling.

7. 7

   When cool, drain and chill in refrigerator.

8. 8

   Cut chilled tongue into thin slices and arrange on a serving platter.

9. 9

   Garnish with whole apple and celery leaves.

No additional tips available.