Calves' Tongues a la Flamande

To Salt the Calves' Tongues.—Take out the pipes from twelve tongues; prick them all over with a coarse trussing needle and put them into a stone vessel containing sixteen quarts. Dissolve a sufficiency of salt in ten quarts of water so that when an egg is dropped in, it will float on the top; add four ounces of saltpetre, and when all is thoroughly dissolved, pour it over the tongues. Set them in a cool place, and leave them there for twelve days turning them over every third one. Drain and cook them plainly in water with some chopped beef suet, and when done, peel off the skins and keep the tongue warm in a light half-glaze sauce (No. 413); dress and surround them with a Flemish garnishing (No. 668), pouring over a clear gravy (No. 404).