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Ox Tongue, Fresh, Roasted

Soak the tongue, and boil it gently for about three hours. Drain it, take off the skin, trim the root neatly, stick about a dozen cloves into it, and roast the tongue before a clear fire, basting it well with good dripping or butter. Serve on a hot dish, and send half a pint of good brown gravy to table with it. If preferred, the tongue may be egged and bread-crumbed before being roasted. Red currant jelly should be eaten with roasted tongue. Time to roast, half an hour. Probable cost, 4s. to 6s. Sufficient for eight or nine persons.