Home Made German Style Meat Delicacies - Since 1958
        "One of the Best Kept Secrets in Bucks County"

Smoked or Fresh Beef Tongue

Tongues of beef, veal, lamb and pork are nutritious and appetizing variety meats.  They can be found fresh, pickled, smoked and corned and can be prepared in a variety of ways to be served hot or cold.  All tongue is tough and requires long, slow cooking to make it tender.  Beef tongues weigh from 2 to 5 pounds, veal tongues from 1/2 to 2 pounds, pork tongues about 1 pound, and lamb tongues around 1/4 pound.  Fresh tongue should be refrigerated for no more than one day before cooking.  It must be scrubbed thoroughly before using.

How to Cook

1. Place in pot of water.

2. Bring to boil for 2-3 minutes.

3. Add little salt.

4. Reduce to slow boil (simmer) for 1-1/2 hours.

5. Insert fork to back section of tongue (not through skin) to test for tenderness.

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365 Folly Rd. Chalfont, PA 18914 
Phone (215) 343-0670 - (215) 343-3742 fax