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Ox Tongue, Boiled

Soak the tongue, put it into a stewpan with plenty of cold water, an onion stuck with cloves, and a bunch of savoury herbs. Bring the water very gradually to the boil, then draw the saucepan to the side, and simmer gently from three to four hours, according to the size. When the tongue is done enough--this may be ascertained by pushing a skewer into it; if the skewer will enter easily, the tongue is done--plunge it at once into cold water, when the furred coating can be easily drawn off. If the tongue is to be eaten hot, wrap it in greased paper, and warm it in hot water for about twenty minutes, after taking off the skin. Glaze it over two or three times, and send it to table with mashed turnips, boiled carrots, or stewed cabbage, or with tomato or piquant sauce. If it is to be eaten cold, place the root end against a board, and put a strong fork into the top and the end in order to bend it into a nice shape, and let it remain until it is firmly set. Glaze it, and before sending it to table ornament the root with a neat frill of cut paper. Or, roll the tongue--that is, turn the thick part into the middle, and press the tongue into a plain round mould just large enough to hold it--put upon it a dish with a weight on top, and let it remain some hours. Glaze round it, and carve it like a fillet of veal. Tongue which is to be eaten cold should be allowed to cool in the liquid in which it was boiled. Probable cost, 4s. to 6s. each. Sufficient for eight or nine persons.