Place tongues in saucepan and cover with hot water. Simmer for 1 hour.
Add peppercorns, cloves, bay leaves, salt, and vinegar. Cover and simmer until fork tender. Cool in broth. Peel and clean
Put peeled tongues in sterile canning jars. Skim fat off broth and bring to a boil again. Pour broth through a strainer over the tongues. Seal and refrigerate or freeze.
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© 1998 Ronald Florence Last modified: Sat Nov 8 17:14:57 EST 1997