1 cow tongue (600 gr) or 3 – 4 pork tongues
1 tsp peppercorns
2 laurel leaves
1 liter water
1 tbs salt
4 dl broth
1 dl cream
3 tbs flour
20 gr butter
2 - 3 tbs horseradish paste
Rinse and scrub the tongue(s) well. Place into a large saucepan. Wash the carrots and peel the onion. Cut the onion in half and place into the saucepan together with the carrots. Add enough water to cover the tongue(s). Add the seasonings.
NOTE: If you use cow tongue, do not add salt to the water as it stiffens the meat. If you use pork tongues, you can add salt to the water.
Bring the water to a boil. Cook at a low heat until the outer skin begins to peel off. Pork tongues need approximately one hour and cow tongue 2 ½ - 3 hours to become tender.
Remove the tongue(s) from the broth and set aside until cooled. Peel off the thick outer skin and cut the tongue(s) diagonally into very thin slices.
Strain the broth. Melt the butter in a saucepan and add the flour. Stir for a while but do not allow the flour to brown. Pour in the broth, whilst constantly stirring, and cook at a low heat for 10 minutes. Add the cream and horseradish paste. Check the taste and add a dash of salt if needed.
Serve the Boiled Tongue as cold cuts, or warm together with boiled potatoes, sauce and pickled vegetables.