3- 3 1/2 – pound fresh or smoked beef tongue
1 small onion, cut into fourths
4 peppercorns
2 bay leaves
1 tablespoon salt
Provençal Sauce (below)

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender. 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provençal sauce. Place tongue in cold water to cool. Peel skin from tongue as picture and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provençal Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes. 4 SERVINGS with enough tongue left for 1 recipe, see Card 139.

1 can (8 ounces) tomato sauce
1/4 cup reserved tongue broth
1/2 to 3/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 medium onion sliced
1 medium green pepper, cut into rings

Mix tomato sauce, broth, salt, basil and garlic powder into 10-inch skillet. Add onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.

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