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Tongue, Baked

Take a tongue fresh from the pickle, wash and soak it, and put it in a dish just large enough for it. Put little pieces of butter here and there upon it, cover with a common crust of flour and water, and bake in a moderate oven until it is quite tender. Remove the furred coating or skin, and fasten the tongue down to a piece of board by sticking one or two strong skewers through the root and one through the tip so as to hold the tongue in an erect and elegant form until it is quite cold. If to be eaten cold, glaze it, trim the root, put a paper frilling round it to hide its unsightliness, and serve garnished with parsley. If to be eaten hot, serve the tongue on a hot dish with Brussels sprouts, cauliflower, or other vegetables round it. Time to bake, three to four hours, according to size. Probable cost, 4s. 6d. to 6s. Sufficient for a luncheon, supper, or breakfast dish.