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Bullock's Tongue, Boiled

A tongue for boiling is best fresh from the pickle; but a dry one should be soaked twelve hours. Wash it well from the salt, and trim off any objectionable part. Put it into a stewpan with plenty of water, and when it has once boiled, simmer very gently till done. It is excellent, though the plan is not economical, if boiled, or rather simmered, from six to seven hours, and allowed to cool in the liquor; but, in the ordinary way, a large tongue takes from four to four and a half hours, and a small one from three to three and a half. Take off the skin and press the tongue into a round shape and stand a weight on the top, or fasten at each end to a board to keep it straight, if preferred. When cold, put some glaze over it, and garnish with parsley. Probable cost, 5s. to 6s.