1 tongue
1 tablespoon marjoram or savory
1 tablespoon dry dill
1 tablespoon dry basil
8-10 hot peppercorns
1 head garlic
200 g carrot (rinsed, peeled and coarsely chopped)
100 g onion (peeled, chopped into halves or 4 pieces)
100 g root parsley (rinsed, peeled and chopped)
8-10 crushed black peppercorns
1-2 bay-leaves

Rinse the tongue well, scraping it with a knife. Pour boiling water over the tongue and rinse it again. Place the tongue into the boiling salted vegetable broth and boil it with the vegetables until it is ready. Then take the boiled tongue out of the broth and remove the thin skin. Dip the tongue into the vegetable broth and roll it in spicy mixture, which is made in the following way: chop the dry greens very finely, grind the black peppercorns coarsely. Peel the garlic and chop it very finely. Mix well. Wrap the tongue thickly coated with the spicy mixture in an aluminum foil and put it into the refrigerator. Serve the boiled tongue cut into pieces as a cold snack.