Veal Luncheon Meat(Kalv Sylta Lungmos) - cooking recipe

Ingredients

3 lb. veal shoulder, cut in pieces (with bones)
1 Tbsp. salt
1 tsp. allspice
2 bay leaves (small)

Preparation

Put 3 to 4 pound beef tongue in large kettle or pot having a tight-fitting cover.
Add boiling water to cover the tongue.
(Add more water during cooking to keep tongue covered.)
When tongue is tender, slit skin on underside and peel it off.
Cut away roots and gristle.
(Plunging it in cold water after cooking helps to loosen the skin.) Return tongue to cooking liquid to complete cooling.
When cool, drain and chill in refrigerator.
Cut chilled tongue into thin slices and arrange on a serving platter.
Garnish with whole apple and celery leaves.
Makes 9 to 12 servings.