I wish as much could be said about that too-little-appreciated genuine
delicacy--fresh cods' tongues. They are delicious when boiled till
tender, and then served with brown butter, as suggested above for
codfish. And they are just as good, and some think even better, if
they are dipped in milk, then rolled one by one in flour, and fried in
plenty of butter for about ten minutes. You can simply pour the butter
on them when serving, with a little chopped parsley scattered over
all, or you can put into the frying-pan, after taking the tongues out,
a gill or two of tomato sauce, and serve this separately in a
sauceboat, serving each tongue on a slice of toast. Usually it will be
found necessary to soak the salted tongues for twenty-four hours or
more in water, changing it once or twice, as seems necessary.
To be sure there's considerable trouble and no small amount of care
involved in having these edibles, or any others, for that matter,
quite as one would like, but some old wiseacre has said that life's
cares are its comforts, and if one only has a firm belief, rooted and
grounded in past experience, in this bit of philosophy it's just as
easy to apply it to cooking as to painting.