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Ox Tongue, Fresh, Larded

Soak the tongue, and boil it gently for about three hours. Take off the rough skin, and lard the upper part of the tongue evenly with strips of fat bacon. Put it again into the saucepan with as much of the liquor in which it was boiled as will cover it, a dozen fried button onions, a little pepper and salt, and an ounce and a half of butter, rolled thickly in flour. Stew gently for an hour. A quarter of an hour before the tongue is taken up, put with it a table-spoonful of strained lemon-juice and a glassful of port. Serve the tongue on a hot dish with the gravy poured over it. Time, four hours. Probable cost, 4s. to 6s. Sufficient for eight or nine persons.