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Serves 8 • Prepa­ra­tion time: 10 min­utes

• Cook­ing time: 3–4 hours

• 1 fresh or pick­led tongue (about 1.5kg)

• 1 large onion, peeled and roughly chopped

• 2 gar­lic cloves

• 2 bay leaves

• 2 whole cloves

1 Rinse the tongue thor­oughly and place in a big pot. Add all the other in­gre­di­ents and cover the tongue with wa­ter. Bring to the boil; then re­duce the heat and sim­mer for 2–3 hours with the lid on un­til the tongue is cooked and ten­der when you test it with the tip of a sharp knife. Add more wa­ter dur­ing the cook­ing time if need be; it is im­por­tant that the tongue re­mains cov­ered with wa­ter while it cooks.

2 Lift the tongue from the cook­ing liq­uid and al­low to cool just enough so you can work with it. Us­ing a sharp knife, re­move the skin gen­tly (do­ing this while the tongue is still hot is much eas­ier). Place the tongue in a bowl and cover again with the cook­ing liq­uid so that it can cool slowly be­fore carv­ing; serve with mus­tard and melba toast.

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