1 tongue
1 onion
1 bay leaf
1 teaspoon peppercorns
8 cloves
Salt
Wash the tongue, put it into as small a cooker-pail as will easily hold
it, add the other ingredients and fill the pail with boiling water,
using one teaspoonful of salt to each quart of water. Let it boil for
twenty minutes or half an hour, depending upon the size of the tongue.
Put it into a cooker for ten hours or more. If not perfectly tender,
reheat it to boiling point and cook it for from two to four hours longer
in the hay-box. Plunge it into cold water and remove the skin. Serve it
hot with caper sauce, using the liquor in which the tongue was boiled in
place of water, to make the sauce.