In buying dried tongues, choose those that are thick and plump,
and that have the smoothest skins. They are the most likely to be
young and tender.
A smoked tongue should soak in cold water at least all night. One
that is very hard and dry will require twenty-four hours' soaking.
When you boil it put it into a pot full of cold water. Set it over
a slow fire that it may heat gradually for an hour before it comes
to a boil. Then keep it simmering from three and a half to four
hours, according to its size and age. Probe it with a fork, and do
not take it up till it is tender throughout. Send it to table with
mashed potato laid round it, and garnish with parsley. Do not
split it in half when you dish it, as is the practice with some
cooks. Cutting it lengthways spoils the flavour, and renders it
comparatively insipid.
If you wish to serve up the tongue very handsomely, rub it with
yolk of egg after you take it from the pot, and strew over it
grated bread crumbs; baste it with butter, and set it before the
fire till it becomes of a light brown. Cover the root (which is
always an unsightly object) with thick sprigs of double parsley;
and (instead of mashed potato) lay slices of currant jelly all
round the tongue.