Stuffed Calf Tongue

3-4 pound calf tongue
1 onion
1/2 bell pepper
1/2 cup celery
2 or 3 garlic cloves
1/4 cup Italian dressing mix
1/4 cup Worcestershire sauce
Red and black pepper, to taste
Salt, to taste
1 tablespoon soy sauce
Cooking oil

Clean tongue very well, soaking in boiling water. Soak it in Italian dressing, soy sauce and Worcestershire sauce, stuffing with the seasoning, onions, celery, garlic and bell pepper adding more Italian dressing and Worcestershire sauce. Season 2 days before cooking or may be seasoned, stuffed and frozen until ready to cook.

In an iron pot, or other heavy pot, place about 1/3 cup oil with tongue. Keep browning well, adding a little water until rich brown gravy is formed. When well done, remove from gravy and slice very thin. Serve alone or with rice.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana