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Bullock's Tongue, with Piquante Sauce

Many people forget, or do not, perhaps, know, that an ox tongue may be served in many different ways besides cold boiled. The following makes a handsome dish, and where people are accustomed to Continental cookery will be sure to be appreciated. Wash a fine tongue in cold and then throw it into boiling water. Let it boil for half an hour; take it out, drain, put it into a clean pan, and cover with cold water. Simmer it for two hours, then add two or three carrots, turnips, a bunch of celery, and sweet herbs; simmer another hour, remove the tongue and skin it. Next, get a stewpan, and put into it some small onions, two bay-leaves, a few cloves, peppercorns, a sprig of thyme, a slice of ham, and a scraped carrot, with about a quart of the liquor the tongue was boiled in. Place the tongue in last of all, cover down tightly, and stew two hours. When done, put the tongue on a hot dish. Thicken the sauce with flour, mustard, and scraped horse-radish (a very small quantity); give it one boil, pour over the tongue, and serve. When too large for a small party, cut the tongue in half before stewing it. The one half may be served as directed, and the other half may be pressed into a mould, covered with a glaze, and served cold for breakfast, lunch, etc. Probable cost of a tongue, 5s. to 6s. One-half sufficient for five or six persons.