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Ox Tongue

Ox tongues are generally preferred either pickled or smoked, though they are occasionally cooked when fresh. Recipes for both are given. A fresh tongue, after being trimmed, should be scaked in plenty of cold water for one hour before it is cooked, a green tongue just taken out of pickle for four hours, and a salted and dried tongue for twenty-four hours. In choosing a tongue, select a plump one with a smooth skin, which is a sign that it is young and tender. If the thin part of a tongue is not eaten it should be preserved and dried. It will grate like hung beef, and will be found excellent for flavouring omelettes, and also for making tongue toast.