Tongue?

[Lindorm]

We have just eaten (parts of) a brined and boiled veal tongue. As a nod to Agujim, I had a few pieces of stem ginger in the pot, together with the rest of the aromatics. The tongue turned out juicy and moist, with a nice saltiness to it. While there wasn't any pronounced ginger flavour to the meat, the stock had a slight spicy and lemony tinge which was a nice contrast to the richness of it.

We ate a few slices of warm tongue, with boiled potatoes and some winter kale boiled in the stock left over from the tongue and then dressed with a few splashes of lemon juice, a knob of butter and some grated nutmeg. A very nice dinner!

Edit: Darlica asked me to add that we will be using some of the tongue for a soup tomorrow, some of it will be used for cold cuts for sandwiches and salads, and some will go in the freezer for later use.