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Tongue, Stewed

Wash a tongue, and trim away the coarser parts of the root. Rub it well with common salt and a small quantity of saltpetre, let it lie for a week, and turn and rub it every day. Boil in the usual way until it is tender. Pull off the skin, and put the tongue again into the stewpan with part of the strained liquor in which it was boiled, a pint of strong stock, a bunch of sweet herbs, two bay-leaves, and five or six outer sticks of celery. Let it simmer gently for an hour. Lift out the herbs and the celery, and season the gravy with a salt-spoonful of white pepper, a little salt if necessary, two pounded cloves, a table-spoonful of mushroom ketchup, a table-spoonful of lemon or walnut pickle, and a glassful of white wine, and thicken with flour and butter. Serve the tongue on a hot dish. Pour the sauce over it, and send stewed mushrooms to table with it. If any gravy is left, it may be used advantageously for stews. Time, one hour to stew the tongue after it is peeled. Probable cost, tongue, 4s. 6d. to 6s. Sufficient for five or six persons.