Kalf Tong - Calf's Tongue

Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes then you'll love tongue, which has a very pleasant beefy flavor. Allow 1/4 to 1/2 pound of meat per serving. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 15 mins
• Yields: 1 batch

Ingredients

• 3  calf tongues
• 3  bay leaves
• 1  onion, peeled and sliced
• 1  teaspoon peppercorn
• 1  tablespoon salt
• 1  tablespoon flour
• 2  tablespoons  prepared horseradish

Directions

1. Place tongues, bay leaves, onion, peppercorns and salt in a stockpot; cover with water.
2. Cook until tender, 1 1/2 to 2 hours.
3. Remove the skin and root ends; cut in half lengthwise.
4. Strain liquid; add flour mixed with a little water and the horseradish.
5. Cook until smooth, stirring constantly.
6. Place tongues on a serving platter and pour sauce over.