Baked Tongue

1 x 1.75 kg/4 lb pickled ox tongue
3 onions, peeled and sliced
2 cloves
1 bay leaf
1 x 450 g/1 lb can tomatoes
freshly ground black pepper

Put the tongue in a large pan, then add enough cold water just to cover. Bring to the boil, then drain off the water. Cover with fresh cold water and bring to the boil again. Lower the heat, cover and simmer for 2 hours. Drain well and reserve 300 ml/1/2 pint cooking liquid.

Discard the skin, fat and bones and place the tongue in a casserole. Add the remaining ingredients and the reserved cooking liquid. Bake in a preheated moderate oven (180*C/350 °F, Gas Mark 4) for 1 hour, basting twice.

Carve the tongue across the grain in thick slices and arrange on a flat serving dish. Remove the cloves and bay leaf from the casserole, taste and adjust the seasoning of the sauce, then pour over the tongue and serve hot.

SERVES 4