Boil a salt ox-tongue three hours, and when cold cut ten pieces from the
best part, of the shape of a fillet of fowl, and half an inch in
thickness, then put two tablespoonfuls of chopped onions in a sauté-pan
with one of oil, place the pan over a sharp fire, keeping it stirred
with a wooden spoon; when the onions become tender (but not to change
colour) pour off all the oil, add a spoonful of chopped mushrooms, one
of chopped parsley, and a pint of white sauce (No. 7), moisten with a
little white stock, and reduce it till it becomes very thick, then add
the pieces of tongue, toss over in the sauce, and leave them to get
cold; have cut ten pieces of white paper in the shape of hearts, and
large enough to fold a piece of the tongue in each, spread a little of
the cold sauce upon the paper, then a slice of the tongue, which cover
with more of the sauce, twist up the papers and broil them gradually ten
minutes, serve them in the papers dressed in a crown, with a sauce
Italienne (No. 30) under them; the tongues of any other animals, whether
pickled or not, may be served in this manner, but of course the sauce
must be more highly seasoned for the fresh tongue than for the pickled
one.