Boiled tongue

Thoroughly wash the beef or lamb tongue, scrape with a knife, wash again, place in a pot, cover with hot water, bring to a boil and simmer until cooked.

Submerge the boiled tongue in cold water for 5-10 minutes and, without letting it cool completely, remove the skin, then salt it and wrap it in a napkin.

Slice the chilled tongue and arrange it on a plate.

To prepare horseradish with vinegar: grate the peeled horseradish roots, mix with wine vinegar, add salt and sugar, and stir well.

Serve horseradish with vinegar separately.