Wash the tongue and with 8 cups (2 l) of water, boil in an open pressure cooker. Bring to a boil and remove the foam. Once the broth is clear, add 2 tablespoons vinegar, onions, carrots, parsley and celery, allspice and bay leaf. Add salt and close the pressure cooker.
Put it on high heat and when it starts to hiss, reduce heat and cook for 30-35 minutes. Remove the cooked tongues from the soup and dip it in a little cold water. Peel it from the skin and cut it into slices. Heat oil in a pan and fry until golden, cut slices on both sides, arrange a plate for serving, sprinkle with paprika.
Serve with grated horseradish, Dijon mustard and toast. If you do not want to fry, just arrange it in a plate field with melted butter and season to taste.