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Kat's Pressured Cooked Tongue

Up onion, and the bay leaves in a pressure pan on high pressure for about 20 min. Cool the pan and open it to check for doneness and to see if it needs any more water. Stick a fork in it, and if it's still too tough, cook it another 20 min. on high pressure. It should be tender enough by this time. Remove the whole tongue from the broth, reserving the broth. Cool the tongue until you can handle it. Remove the entire outer skin of the tongue (if the butcher didn't do that for you) and discard it. Slice the rest of the tongue in 1/2" thick slices or a little thinner, and if it isn't yet tender enough and is still a little pink, place the meat back into the broth and add the lemon juice, salt and the brown coloring product if the gravy needs to be a little darker, and the nutmeg, and pressure cook it another 5-10 minutes. When it is very tender but before it falls apart, remove the slices of tongue carefully from the broth and set aside on a platter.
Shake the cornstarch in a shaker cup with the water and add to the broth. Bring to a boil and cook about 2 min. Taste and adjust salt and nutmeg, if necessary. Return the meat to the gravy until time to serve. Prepare the rice while the meat is cooking. Serve each plate with 2 slices of meat with a ladle of gravy over the loose, white rice that had been seasoned with oil, garlic, onions and salt and cooked with water to cover.