Tongue by John Spottiswood.

Cooked tongue is lean, meaty, and quite versatile; it works well in sandwiches, tacos, and casseroles. To prepare it, boil it in a stockpot, then plunge it in cold water and peel off the skin and trim the base of gristle and fat. You can then cut it into thin slices and serve it hot or cold. Since beef tongue = ox tongue and calf's tongue = calf tongue = veal tongue are larger and easier to slice, they tend to be pricier. Many markets also carry lamb tongue (pictured at left) and pork tongue. Different tongues can be used interchangeably in recipes though their cooking times vary according to their size.