Tongue Scarlet Style (Second Formula)

Ingredients

• 1 whole beef or veal tongue
• curing salt (salt of niter)
• salt
• spices
• fine herbs
• 1 glass white wine
• abundant water
• 1 sprig fennel
• 1 leaf bay leaf
• 1 sprig parsley
• 1 sprig thyme
• 1 medium onion
• 1 medium carrot
• clean intestine casing
• liquid blood or carmine
• oil

Instructions

1. Trim all fat from the tongue. Rub thoroughly with curing salt (salt of niter) and place in a cazuela (earthenware cooking vessel) with salt, spices, and fine herbs. Cover well with salt, lay a cloth over the top, and weight it down. Leave for two days. Turn the tongue over, add more salt, replace the weight, and leave for five more days.
2. After curing, remove the tongue and soak in cold water for four hours. Wash thoroughly and place in a pot with abundant water, white wine, fennel, bay leaf, parsley, thyme, onion, and carrot. Simmer for four hours. Peel the tongue and place it inside a well-cleaned intestine casing; tie the end securely.
3. Scald the stuffed casing, let it cool completely, then polish by brushing with a feather dipped in oil to give it shine. A light coating of liquid blood or carmine may be applied for color.