Pickled Tongue or Heart

Ruby Kaczor

1 beef tongue

1 beef heart

½ sliced onion

1 teaspoon salt

1 teaspoon pepper

1 quart vinegar.    

Place tongue, heart,and salt and pepper  in a large kettle with water, boil for 2 hours or until tender. 

Peel skin from it. The tongue skins easily while warm but not if it gets cold.  Slice tongue and heart into slices.

The tongue skins easily while warm but not if it gets cold.  Place in deep bowl, cover with vinegar.  

Refrigerate.  Let stand 8 hours.