> In Europe tongue is regarded as a delicacy, either hot or cold.  After
long
> boiling, slice across.  Served traditionally (in England) with caper
sauce.
> Peel off the hard top skin before carving.
>


But after boiling it is even better if the tongue is 'pressed'. This means
compressing the tongue. For example if you get a saucer or a plate which is
smaller than the tongue, in circumference, and then put a weight or a heavy
object on to this it'll slice better. And it'll have a better finish
(appearance).
Gatsby........who loves his 'Pressed Ox Tongue'