| 1 | Wash one large beef tongue or several lamb tongues well. |
| 2 | Place the tongue in a kettle and cover with cold water. |
| 3 | Add 2 whole buttons of garlic and salt and pepper to taste. |
| 4 | Bring the water to a boil and turn the heat down. |
| 5 | Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. |
| 6 | This can take three or more hours. |
| 7 | When the tongue is tender, run cold water over it and skin it. |
| 8 | Be sure to trim the membranes under the tongue. |
| 9 | Next slice the tongue to about ?inch slices. |
| 10 | (the tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated. |
| 11 | Saute the garlic, onion and green pepper until golden brown. |
| 12 | Add tomato sauce, pimento and sugar. |
| 13 | Simmer slowly for 15 minutes. |
| 14 | Add the tongue and continue simmering until the tongue is good and hot. |
| 15 | This dish is good hot or cold. |
| 16 | The sauce can also be used for tripe, pigs feet or any left over meat. walt |
