Stewed Tongue for Lunch

Boil a fresh tongue until it is tender and dress it ready for the table. Take a little more than a pint of the water it was boiled in and add to it half a pint of port wine, a small tumbler of currant jelly, a small pinch of mace, and salt to taste. Stew the tongue in this gravy for an hour, and serve in the gravy.

From page 37 of the 1904 edition.

Original page from the book