> > How is tongue prepared? How does that of domestic animals compare?
> > Details, please!
>
> My mother boils it (beef tongue), then you skin it, slice it, and she
> eats it on crackers or in a sandwich. It's a very short grain meat,
> kinda like heart.
You can do that; but an awful lot of the magnificent flavor
goes into the stock; and it takes hours. On a rack in a pressure cooker,
with the liquid just up to the rack, it takes from 20 minutes for lamb tongues
(I like to put one in with my squirrels), up to an hour for a full sized
beef tongue; and the meat is lots tastier.