Language boiled
The prepared beef tongues put in cold water (on 1kg languages 1-1,5l waters) and cook at weak boiling. For improvement of taste and aroma of languages at cooking add carrots, an onions, garlic, a bay leaf and greens. After cooking languages immerse in cold water and, without allowing to cool down strongly it, skin, cut on thin slices, make out greens branch. On 1kg languages: 2p. Carrots, 2 onions napiform, a garlic head, 1 bay leaf, fennel, salt.