Tongue Serves 6

Rinse tongue well w cold water and place in deep 6- to 8-qt pot. Add cold water to cover by 3″, then add remaining ingredients. Cover and bring to boil. Simmer, partially covered until fork-tender, 2.5-3 hours. Transfer to cutting board (reserve 1.5 c liquid for sauce) ,and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a cheesecloth- lined sieve into a large bowl, discarding solids. Slice tongue and serve warm w mustard-horseradish sauce.

Tongue 1 3.5 lb fresh beef
Onion 1 large, sliced
Garlic 6 cloves, mashed
Bay Leaves 1
Anise 1 whole star
Pepper 0.5 tsp corns
Salt 2 T