Ingredients
1 3 1/2 pound smoked tongue
4 cups boiling water
4 cloves
1 teaspoon celery salt
1 carrot, sliced
1 peeled onion, sliced
1/4 cup vinegar
1 tablespoon sugar
1 bay leaf
Method
Wash tongue. Drain. Place in pressure saucepan with boiling water and remaining ingredients. Adjust cover. Allow steam to flow from vent to release air; bring pressure to 15 pounds, following manufacturer’s directions. Cook at 15 pounds pressure one hour. Reduce pressure quickly, as directed; uncover. Skin tongue; cool. Cool liquid. Return tongue to liquid. Chill well; slice.
Just before serving, 3 cups of small peeled onions can be cooked in pressure pan for 3 minutes at 15 pounds pressure, following directions. Serve on a platter with the sliced tongue.
Serves 6.
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