Reviewed: Jan. 25, 2011

I liked this, needed some more flavor for the tongue, so I add a couple minced garlic cloves and a couple of bay leafs to the cooking part. The peppercorns mentioned by previous rater sounds good, too. Removing the tongue from the liquids after it is cooked is a must. Cool it off in the refrigerator to help make slicing easier.

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3 users found this review helpful

Reviewer:

Eskian

Reviewed: Feb. 3, 2008

It needs a flavor boost. I would recommend adding a couple cloves of garlic, some pickling spice and a tablespoon or two of red wine or cider vinegar to the simmering liquid. Make sure you let the tongue cool in the liquid. It's a nice basic starter recipe, so it gets three stars.

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15 users found this review helpful

Reviewer:

CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

Reviewed: Jan. 20, 2008

We loved this recipe. I added 10-12 whole pepper corns to give it a little zip. The butcher I go to gave me a smoked tongue to try. You prepare it the same way but it has a nice subtle smokey flavor.

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16 users found this review helpful

Reviewer:

Larry D.

Reviewed: Sep. 16, 2006

This is not bad. Very tasty as long as you adjust the mustard to your particuliar tolerance for mustard. Good job Laura. Always nice to try something out of the ordinary thats pleasing.

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7 users found this review helpful