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Braised Ox Tongue

Ingredients.

A fresh Tongue.

Three quarts of Second Stock.

A good Bouquet Garni.

One Onion, whole Peppercorns, three Cloves, and Salt.

Steep a fresh tongue in cold water for an hour, then put it into a stewpan with three quarts of second stock, an onion, a bunch of herbs, peppercorns, cloves and salt; let it boil steadily for three hours. Take it up, strip off the white skin very carefully, trim off the root and rough parts of fat, etc., glaze it well and put it in the oven for twenty minutes. Serve with piquante or Italian sauce; and spinach round it.