Wash tongue very well, put in a pan and pour over hot water just to cover it.
Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
1 hour before the tongue is cooked, add carrot and onion, spices and salt.
Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
Wipe dry and cut finely crosswise.
Put on bread slices and decorate with green parsley.