May be served plain boiled; if a good-sized tongue, allow it from three
to four hours to boil; put it in cold water, take off the skin, trim off
a great part of the root, put it in hot water again a short time, dress
it on a dish garnished with vegetables as for stewed rump of beef à la
Flamande (No. 428), or served with spinach or a Milanaise sauce (see
Fillet of Beef à la Milanaise); but when used as a remove, they are
mostly served as part of the garniture of another dish.