Pickled Tongue

Serves Elisheva - she loves it!

I (Elisheva) used to love this dish, until Ema made it every time I came home from the Technion, until I couldn’t stand it! But it is still great for a buffet or as an easy, quick “second meat” for Friday night supper. Beware of the cholesterol!

Ingredients:

one	Pickled Tongue
to cover	water
a few	Bay leaves, allspice, peppercorns - optional

Preparation:

Put the Tongue into the pressure cooker. Don’t rinse – you want all the clinging spices! Cover with water. You can add a few Bay leaves, allspice, peppercorns etc.
Cook on full pressure for 30 minutes.
Take out, put on plate. Now you have to peel the tongue (GROSS!!!!). You have to do this while it is still warm, or it’s hell getting the thin skin off. So usually you try to get it over with and burn your fingers. (Don’t worry – how do you think Ema got “Teflon” hands that can take out a hot pan from the oven, without looking for mitts!). By the way – the cat loves eating the skin…
Cover the peeled tongue & cool. Put in refrigerator until cold.
When cold, slice thinly (same as in Corned Beef recipe) - Take good knife (sharpen for good measure, and push the cat off the counter. You can also yell – no food for you! Go away! Or, give her small bits while cutting. Depends on your mood.) or electric knife (better, and Baloo the cat doesn’t come) and slice thinly.
Serve cold. If there are kids at the table, you can hang a slice from your lips and say – “do you want some tongue?!”