Peel and clean the vegetables; chop coarsely. Place
them into a large pot full of water to make a court-bouillon. Add the cloves
, peppercorns and bouquet garni; salt
lightly and bring to a boil. Add the tongue and cook
for about 3 hours over low heat. When the tongue is cooked, peel it by cutting through the skin at the base and pulling toward the tip. Place
the tongue in a deep dish, cover with bouillon and let cool
, then refrigerate.