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To Boil Smoked Beef's Tongue

Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gently for four hours, or until you can pierce it with a fork, and it will be perfectly tender. If the water boils away, add more boiling water. When done, stand away to cool in the liquor in which it was boiled; when cold, remove the skin, beginning at the tip, stripping it back, and it is ready to use. If you wish to serve it as a hot meat dish for dinner, take it out when done; skin, place on a heated platter, cover the root end with sprigs of parsley, and garnish the dish with black currant jelly. Another very pretty way to serve cold boiled tongue, is to cut it in thin slices, arrange the slices around a large meat plate, each one overlapping the other, with sauce Tartare in the centre of the dish. Make six button radishes into tulips (as directed), stand them at equal distances around the dish. Nasturtium flowers may be placed between, with little bunches of watercress.