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1. Wash TONGUE well, first in cold water, then in warm water. Drain well.
2. Put Tongue in a pot with water to cover well (it'll swell up a little). Peel and quarter ONION and add to pot along with Salt and Allspice.
3. Bring to a boil and simmer until done, about 1 hour for every pound the tongue weighs. Test with a sharp skewer, it should feel the same resistance all the way through the thickest part.
4. Fish Tongue out of the pot and cool in it running water just enough so you can handle it, then peel off the skin (much easier when still hot). Return it to the pot to cool in the broth.
5. Chill thoroughly and then slice as desired. Slices may be laid out flat or, if thin (difficult without a deli slicer), rolled with a toothpick through. Serve with a bowl of the dressing given here or dressing of your choice. Cucumber Sauce, Horseradish and mustard sauces are popular.

Dressing
1. Mix All Items except Whipping Cream and make sure the sugar has dissolved.
2. Whip Cream medium stiff and fold together with the other ingredients.