Pickled Beef Tongue.

Wash tongue thoroughly, soak over night in salt water; put in cold water and cook until tender, remove the skin while warm; put in stone jar, cover with hot vinegar to which is added one teaspoonful of mixed spices. This will keep for some time.

Beef Tongue.

Wash the tongue and soak over night in cold water. Put it into a pot of cold water, and boil slowly until it is tender to the centre. When cold, take it from water, pare off the skin, cut in round slices, and garnish with parsley. Tongue is considered better than ham for sandwiches.