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Tongues, Roots Of

As the roots of a tongue generally have an unsightly appearance, they may be trimmed off, and either potted according to the directions given above, or made into pea soup as follows. Put the trimmings of the tongue into a stewpan with some roast beef bones or fresh bones, a quart of split peas (which have been soaked for six or eight hours in cold water), and three quarts of the liquor in which meat has been boiled. Failing this, use cold water. Add two or three onions, a sprig of thyme or marjoram, a bunch of parsley, a bay-leaf, and five or six outer sticks of celery. Let the liquor boil, skim carefully, and afterwards simmer gently until the peas are tender, stirring frequently to keep them from sticking to the bottom. Press the whole through a sieve, working it with the back of a wooden spoon, put it back into the pan, and let it boil again for about a quarter of an hour; add salt and pepper, and it will be ready for serving. Care must be taken that the peas are not put into salted liquor, or they will not easily become tender. Time to simmer the peas and the meat, about three hours, according to the quality of the peas. Probable cost, exclusive of the roots, 3d. per quart. Sufficient for eight or ten persons.