3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter,
common crust of flour and water.
_Mode_.--Lay the tongue for a fortnight in the above pickle, turn it
every day, and be particular that the spices are well pounded; put it
into a small pan just large enough to hold it, place some pieces of
butter on it, and cover with a common crust. Bake in a slow oven until
so tender that a straw would penetrate it; take off the skin, fasten it
down to a piece of board by running a fork through the root and another
through the tip, at the same time straightening it and putting it into
shape. When cold, glaze it, put a paper ruche round the root, which is
generally very unsightly, and garnish with tufts of parsley.
_Time_.--From 3 or 4 hours in a slow oven, according to size.
_Average cost_, for a medium-sized uncured tongue, 2s. 6d.
_Seasonable_ at any time.
TO DRESS TRIPE.