Beartooth > wrote:

> One, put the tongue on a nice, relatively high
> rack, and add liquid just up to the rack, not over the tongue. The
> pressure and corresponding temperature will still cook it just fine in an
> hour, but more of the flavor will stay in the tongue.

Yes, that is a very good suggestion, but in the present case, broth and
potatoes cooked therein were almost as important as the tongue to me.

Victor