1 BUFFALO TONGUE, FRESH OR FROZEN
BAY LEAVES
1 ONION, CUBED
1 CAN TOMATO SOUP
2 CUPS WATER, JUICE FROM COOKING TONGUE
1 TABLESPOON VINEGAR
DASH SUGAR
BUTTER

PLACE TONGUE IN PRESSURE COOKER WITH 2 CUPS WATER, A CUBED ONION AND 2-3 BAY LEAVES.  PRESSURE COOK FOR 1 HOUR AT 10 POUNDS PRESSURE.  REMOVE TONGUE, DISCARD BAY LEAVES.  PEEL AND SLICE TONGUE.  MEASURE LIQUID FROM COOKING TONGUE AND ADD WATER TO MAKE 2 CUPS. BROWN SLICED TONGUE IN BUTTER.  ADD ONE CAN OF TOMATO SOUP AND 2 CUPS OF THE COOKING LIQUID, BAY LEAF, 1 T. OR MORE OF VINEGAR AND A DASH OF SUGAR.  (OR USE VINEGAR/JUICE FROM SWEET PICKLES AND OMIT SUGAR.)  GRAVY WILL NOT BE VERY THICK.  SERVE WITH MASHED POTATOES AND YOUR FAVORITE GREEN VEGETABLE.  ENJOY!