Put the tongue into cold water, and let it soak for three hours. Then put it into a pan of cold water, add the herbs, bring it to the boil, skim it well, and let it boil slowly from three to four hours. Take the tongue out of the water, skin it very carefully, and trim off the untidy pieces at the root. Then arrange it in a pretty shape on the board, and keep it in shape with two strong forks dug into the board, one through the root end and one at the tip, but not through it.
Ox Tongue glazed and garnished with Aspic Jelly