2 cups (475 ml) onions
1 cup (225 ml) carrots
3 ribs of celery
1 bay leaf
fresh beef tongue, about 2 lbs (.9 kg).
Barely cover these ingredients with boiling water.
Skim off any scum after first 5 minutes.
Simmer tongue uncovered until tender, about 50 minutes per pound.
Drain and reserve the liquid.
Skin and trim the tongue.