Red Beef Tongues, Smoked

Cut off the windpipes and prick the tongues with the point of a trussing needle; rub over with pulverized saltpetre, mingled with as much brown sugar, and place them in an earthen or wooden vessel between layers of white salt, with thyme, bay leaf, basil, juniper berries and cloves. Put a board over with a weight on top; turn them after three days and cover so that the air cannot enter and repeat the operation every three days during the period of twelve. To cook, place them in a stock pot after washing in several waters; cover with a sufficient quantity of water to allow them to swim, adding a bunch of parsley garnished with two carrots and two onions; boil slowly for an hour to an hour and a half until thoroughly cooked, which can be ascertained by inserting the point of a trussing needle deep into them; remove from the stock and wrap in a wet cloth; leave to cool, then dress them in a circle leaning against a crouton with the tips downward; garnish with jelly and serve.