Instructions: 1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid.

2. Let tongue cool slightly; then remove coarse outer skin. Return tongue to pot.

3. Cut scallion stalks in two; slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer, covered, until tender (about 2-1/2 hours).

4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid.

5. Let tongue cool; then slice. Serve hot (reheat slices briefly in reserved liquid) or cold.

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