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Tongue, Beef

If dried, a salted tongue must be soaked for some hours before it is dressed. It must then be put into cold water and gently brought to the boiling point; then, after the surface of the water has been cleared from scum, the saucepan must be removed from the fire only so far as to reduce the boiling to a gentle simmering. If dried, a tongue will require quite four hours' boiling; if simply salted, only three hours. Whilst it is hot, the outer skin must be peeled off, and the tongue may be sent to table either glazed or plain. The usual accompaniment to boiled tongue is boiled turnips.