A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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The tongue is boiled like the beef.
When half cooked remove the skin, which is not nice to see and has no nutritious elements, although it is served with a purée of peas, or spinach or potatoes or beans, etc.
But it can be served simply with sprigs of parsley.
Italy
Saucepan