Delicious Beef Tongue (Langue de Boeuf)

Recipe 1 (from Waterland Farm)

1. Rinse tongue thoroughly.

2. Cook for 1-1½ hours in ample water that covers the entire tongue.

3. Let cool down and peel tongue when lukewarm.

4. Put peeled tongue in clean pan, add a spoon of olive oil, 2-2½ pounds of large pieces of onion and 4 carrots.

5. Put on high heat.

6. When hot, add about one-quarter to one-third of a bottle of red wine. Add pepper and salt to taste.

7. Bring quickly to a boil again, then let it simmer first for an hour on low, then on lowest possible heat for another two hours. Meanwhile keep on adding wine to maintain moisture and turn tongue from time to time.

8. Cook on day before use, let it cool down, slice it (about ¼"), put it in oven proof dish, decorate it with vegetables and cover it with aluminum foil for easy warming when needed.

Recipe 2 (from Newsweek of December 2, 1974)

1. Put one beef tongue (about 2 pounds) in a heavy kettle with about 4 quarts water, some onions, carrots and leeks, and a large sprig of parsley.

2. Simmer 4 hours.

3. Peel 6½ pounds of onions and put it in another pot with 2 quarts of red wine and 1 pint of stock from the simmering tongue.

4. Simmer the onions gently, adding more stock if necessary, 4 hours.

5. Strain onions and put them through a vegetable mill; season to taste with salt and pepper.

6. Drain beef tongue, slice, top with purée and garnish with parsley.

7. Serves 4.