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OX TONGUE (a I'Ecarlate)

Wash a pickled tongue thoroughly, and leave it to soak in cold water for two days, after which rub it with saltpetre and a little brown sugar; season it with whole pepper, and let it lie in cold salted water for another four days, turning it every day. Then put it on to boil in water, to which has been added a little of the brine, an onion, a carrot, a bay-leaf, and a little parsley. When the tongue is done, skin it, place it in a deep dish, and pour the liquor (strained through a tamis) over it. Probable cost, 4s. to 6s.