Scald 1 1/2 lbs. veal tongues with 6 cups boiling water, boil and cook on medium heat 15 minutes. Skim away scum. Add 1 portion soup greens, 1 bay leaf, 4 grains allspice and 1 Tablespoon salt, cover and simmer 1-1 1/2 hours or until tender. 

Remove skin from tongues under cold running water, slice, and return to stock while you prepare sauce. Place slices of hot, drained tongue on serving platter, surround with soup greens, and drench with horseradish, mustard, tomato, or grey sauce. 

Serve with mashed potatoes and a crunchy non-creamed salad.