_Mode_.--In choosing a tongue, ascertain how long it has been dried or
pickled, and select one with a smooth skin, which denotes its being
young and tender. If a dried one, and rather hard, soak it at least for
12 hours previous to cooking it; if, however, it is fresh from the
pickle, 2 or 3 hours will be sufficient for it to remain in sock. Put
the tongue in a stewpan with plenty of cold water and a bunch of savoury
herbs; let it gradually come to a boil, skim well and simmer very gently
until tender. Peel off the skin, garnish with tufts of cauliflowers or
Brussels sprouts, and serve. Boiled tongue is frequently sent to table
with boiled poultry, instead of ham, and is, by many persons, preferred.
If to serve cold, peel it, fasten it down to a piece of board by
sticking a fork through the root, and another through the top, to
straighten it. When cold, glaze it, and put a paper ruche round the
root, and garnish with tufts of parsley.
_Time_.--A large smoked tongue, 4 to 4-1/2 hours; a small one, 2-1/2 to
3 hours. A large unsmoked tongue, 3 to 3-1/2 hours; a small one, 2 to
2-1/2 hours.
_Average cost_, for a moderate sized tongue, 3s. 6d.
_Seasonable_ at any time.
TO CURE TONGUES.
I.