rotor wrote:The tongue at a Jewish deli is usually a pickled tongue, and quite delicious. Having grown up in a poor family on the east coast with grandparents (Polish) that had English as a second language one learns as a child to eat many foods that most Americans would not eat. Lung, heart, tongue, sweetbreads, liver, all were delicacies that I miss. Chicken fat was used like butter. Even chicken feet were served to nibble on. My favorite though is smoked beef tongue, second favorite is corned beef. Everyone can get a corned beef sandwich but not a good smoked beef tongue sandwich. Now being more affluent, I can afford to order smoked beef tongue from http://www.freirich.com" onclick="window.open(this.href);return false; and they arrive Fedex. My wife has copied grandma's receipe of boiling them and they are delicious. We usually have 3 stored in the freezer. We don't offer these to guests usually because most get that "ugh" look on their face. My wife though has learned to appreciate the taste and even the dogs go crazy when she cooks one, waiting for the scraps. If we knew how to smoke them we would but beef tongue lately ay Sam's Club has become pretty pricey and so that smoking them ourselves may not be worth it. Anyone want my wifes receipe for cooking a smoked tongue send me a pm. I will tell you how she does it. No reason though that any game animal tongue should be wasted. I plan on starting hog hunting and have no plan to throw away what might be a delicious food. I have to try it though before I make a final decision. Thin sliced smoke beef tongue (best if cold) on rye bread with a little mustard is delicious.
It's kind of like a tongue "corned beef". I didn't pay much attention, but my mom made it for my dad and she just boiled it in water like making corned beef and cabbage. Served cold on rye bread with some mustard, it's pretty good. Still, thinking about biting a tongue is a strange thought. 
Now if you want a real treat get some sweetbreads! They are delicious. Some of the Mexican restaurants in the Rio Grande valley [I can't find them in Houston], serve them as mollejas. Prepared French style they are even better.