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Ox Tongue, Fresh, Boiled

Soak a fresh ox tongue for an hour or more. Trim it neatly, and put it into a large stewpan with plenty of cold water, a bunch of savoury herbs, an onion stuck with three cloves, half a dozen peppercorns, and a table-spoonful of salt. Let it boil, then draw the saucepan to the side of the fire, and simmer very gently for three hours. Ascertain whether the tongue is done enough by pushing a skewer into it, then take off the outer skin, serve the meat on a hot dish, and send piquant or tomato sauce to table in a tureen. Probable cost, 3s. to 4s. Sufficient for eight or nine persons.