2 veal tongues 1 tablespoon of vinegar 3 peppercorns 1 large celery root, cut into strips 6 carrots, cut julienne 3 medium onions, sliced 6 medium potatoes, peeled and quartered 2 tablespoons of grated horseradish
Put the tongues, vinegar, peppercorns, celery root, carrots and onions into a 3 - 4 quart casserole and cover with boiling salted water. Cover and cook at a slow boil 40 to 50 minutes. Add potatoes and cook for 30 minutes longer. Remove tongues and place in cold water for 5 minutes so that they can be skinned easily. Slice them back in the casserole over the vegetables. Sprinkle with horseradish. Serves 4 to 5
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