Tongues of beef, veal, lamb and pork are nutritious and appetizing variety meats. They can be found fresh, pickled, smoked and corned and can be prepared in a variety of ways to be served hot or cold. All tongue is tough and requires long, slow cooking to make it tender. Beef tongues weigh from 2 to 5 pounds, veal tongues from 1/2 to 2 pounds, pork tongues about 1 pound and lamb tongues around 1/4 pound. Fresh tongue should be refrigerated for no more than a day before cooking. It must be scrubbed thoroughly before using.