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Smoked Beef Tongue

Soak the tongue in cold water over night; then place it in enough fresh cold water to cover it and boil slowly for five hours. Drain, lay in cold water for two or three minutes, remove the skin, trimming the thick end of the tongue neatly, and again place it in hot water for a few moments. Drain and lay on the serving dish, pouring over the meat one-half pint of Spanish sauce. Add a sherry-glass of sherry and ten chopped mushrooms just before serving.