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Veal tongue can be substituted, if desired.

Pickled Beef Tongue

1 (about 3 pounds) fresh beef tongue
Salt
1 1/2 cups vinegar
2 cups granulated sugar
1/2 teaspoon whole cloves
2 teaspoons allspice
1 bay leaf
1 stick cinnamon
1/4 teaspoon ground pepper

1. Cover tongue with water. Add 1 teaspoon salt for each quart of water. Cover tightly and cook slowly until tender, 2 1/2 to 3 hours.
2. When tongue is tender, remove the skin and cut away the roots. Plunging the tongue into cold water after cooking helps to loosen the skin. Slice tongue crosswise about 1/8-inch thick.
3. Drain all but 2 cups of the water from pan. Add the remaining ingredients and return sliced meat to pan. Simmer, covered, for 1 hour. If the tongue is to be served cold, it will be more juicy if cooled in the liquid in which it is cooked. The cooling should be done under refrigeration or where there is circulation of cool air.
   
   Makes 6 servings.