Kat's Lamb Tongue
1 lg. tongue, 2 to 4 lb.
6 bay leaves
12 peppercorns
2 cloves garlic
2 sm. onions
2 tbsp. salt
4 drops Worcestershire sauce
1 tsp. red wine or regular vinegar
Put washed and deveined tongue into a large kettle of
water. Add spices. Bring to a boil and simmer 4 to 5 hours Let tongue cool
overnight in refrigerator. Slice and use like cold meat cuts.
Mankind
is at its best when it is most free. This will be clear if we grasp the
principle of liberty. We must recall that the basic