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A Rolled Tongue to Eat Cold (After being well seasoned)

370. After being well seasoned and salted, the tongue should be removed from the pickle, and either boiled or laid in a small pan with some butter over it, and covered with a flour-and-water-crust, then baked very slowly till extremely tender; peel, and press it into a tin mould with as much fat as possible (or roll it round into a smaller tin than is used for a brawn); lay a weight upon it, and when perfectly cold it is ready for use. Fold writing-paper round, with a frill at the top, if the latter shape be used.

Another Mode. A tin is also necessary for the purpose, the same as that used for mock-brawn, or a white preserve-jar, with a large hole knocked in the bottom, will answer very well. When the tongue is boiled and skinned, lay it in the jar or tin, coiled up, with the tip outside the root, and upon the top a garden saucer, fitting the tin or pot, and containing at least a weight of ten pounds, then set it by till cold. To turn it out, loosen the sides with a knife, then turn it upside down, and push it out through the hole in the bottom. The slices being cut horizontally all round, the fat and the lean must go together.