Wash the tongue, put it into a cooker-pail of from four to six quarts
capacity. Fill the pail with cold water, bring the tongue to a boil and
boil it for from twenty minutes to half an hour, depending upon its
size. Put it into a cooker for ten or twelve hours. If not perfectly
tender, bring it again to a boil and cook it from two to four hours
longer. Plunge it into cold water, remove the skin, and serve it cold,
cut in thin slices.