Cooked Smoked Tongue


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


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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