Clean and blanch it for about ten minutes--till the white skin can be
easily removed. After ten minutes boiling, try if it comes off; if not,
boil a little longer, then skin it well.
_To boil._--When skinned, put it in your soup-kettle with the beef,
etc., to make broth, and leave it till done. When boiled, the tongue may
be served and decorated exactly the same as boiled beef, in every way.
_Stewed._--Cut square fillets of bacon, which dredge in a mixture of
chopped parsley, cives, salt, pepper, and a little allspice; lard the
tongue with the fillets. Put in a crockery stewpan two ounces of bacon
cut in dice, four sprigs of parsley, two of thyme, one of sweet basil,
two bay-leaves, a clove of garlic, two cloves, two carrots cut in
pieces, four small onions, salt, and pepper; lay the tongue on the
whole, wet with half a glass of white wine and a glass of broth; set on
a moderate fire, and simmer about five hours--keep it well covered; then
put the tongue on a dish, strain the sauce on it, and serve. It is a
delicious dish.
It may also be served with vegetables around, or with tomato-sauce.
_Another way._--When prepared as above directed, put it on the fire with
the same seasonings as the preceding one; simmer four hours and take
from the fire; put the tongue on a dish and let it cool, then place it
on the spit before a good fire, and finish the cooking; serve it warm
with an oil, or _piquante_ sauce.
If any is left of either of the two, put in a pan the next day, wet with
a little broth, set on the fire, and when warm serve it on a _puree_; do
not allow it to boil.