Thank you to the friends in the Ship, Meads, Eastbourne, who went over and above in trying my freshly cooked tongue (that will teach them right for showing an interest). Anyway, apart from some comments against the smell – there was pub quiz on and it was packed – those that tried it were impressed. As was my family who I forced it down. It was done for my grandad and I left him a lump for the sandwiches. Even my 11-year-old sister, Martha, tried a bit, although even peeled, it showed signs of taste buds (or what ever they are) so I had to slice some off. Some said it was 'hammy', others gobbled up seconds. It was still warm when I served it with some fresh beetroot (boiled, not roasted due to time constraints, i.e. that extra pint in the pub), however, it was cold in a sandwich the next day when it seemed in its prime. With a texture like a boiled ham, but not as tough as cold roast beef, it was delightfully tasty – a hint of fat, and the merest offal gusto. The first day I had it with just English mustard, however, it was better the next day with a bit of mayo on the other side and some crunchy lettuce.
Anyway, I would definitely do tongue again. Very easy. I would suggest that whereas the tip and middle of the tongue are leanest, it seemed the back of the tongue and the under hanging part were a bit fattier, and tastier.