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Braized Ox Tongue

Scald a fresh ox tongue in boiling water upon the fire for ten minutes; then immerse into cold water, remove root and superfluous fat. Then place the tongue in a stewpan with a carrot, an onion, one head of celery, a garnished fagot, four cloves, and a blade of mace; add a glass of brandy and enough good stock to cover the whole, and set it to braize gently for two hours and a half upon a slow fire. When the tongue is done, take it out of the braize, trim and put into a stewpan with its own liquor, which has been divested of all the grease, strained through a sieve, and boiled down to half its quantity.

About half hour before sending to the table, set the tongue on a slow fire to simmer until warmed through; roll it in its glaze, dish it up with cherry sauce under it, and send to table; garnish around with a border of potato quenelles.