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Tongue, Rolled

Take a large ox-tongue. If dry, soak it in plenty of cold water before dressing it; if fresh from the pickle, soak it for two or three hours only. Put it into a large stewpan with plenty of cold water and a bunch of savoury herbs; bring it slowly to the boil, remove the scum as it rises, and simmer gently until tender. Take off the skin--which will come off easily if the tongue is sufficiently boiled--trim the roots, remove the bones, and press the tongue, fat inwards, into a round tin just large enough to hold it. Put a weighted dish upon it, and let it remain until cold. Turn it out, glaze it, or tie a napkin neatly round it, and garnish with tufts of parsley. Time, a large smoked tongue, four hours and a half; a small smoked tongue, three hours; a large unsmoked tongue, three hours and a half; a small one, two hours to two hours and a half. Probable cost, 4s. 6d. to 6s. Sufficient for a breakfast, supper, or luncheon dish.