the tongues in a saucepan. Push the clove into one of the carrot
pieces and add to the saucepan along with the rest of the carrots, the leek
, the onion
, and the bouquet garni
. Cover with water, bring to a boil, reduce to simmer, cover the tongues with a drop-lid, cover saucepan, and cook
until the meat
is tender when pierced with a long fork, about 60 to 90 minutes.