A tongue which has not been dried will require very little soak-ing, but if dried, it should be soaked as water for three or four hours; then put a into cold water, and let it boil gently to tender.
A tongne is so hard. whether prepared by drying or pickling, that it requires much more cooking than a nam; nothing of its weight lakes so long to dress it properly.
A tongue that has been salted and dried should be put to soak (if it is old and very hard, 24 hours before it is wanted) in plen-ty of water; a green one fresh from the pic-kle requires soaking only a few hours: put your tongue into plenty of cold water; it he an hour gradually warming; and give it from three and a half to four hours' very slow simmering, according to the size, &.c
When you choose a tongue, endeavor to learn how long it has been dried or pickled, pick out the plumpest, and that which has the smoothest skin, which denotes its being young and tender.
The roots, etc. make an excellent relish potted, or peas soup.
Wash it very clean, and rub it well with common salt and a little saltpetre; let it he two or three days, and then boil it till the skin will pull off. Put it into a saucepan, with part of the liquor it. has been boiled in, and a pint of good stock. Season with black and Jamaica pepper, and two or three pounded cloves; add a glass of white wine and a table-spoonful of mushroom ketchup, and one of lemon pickle; thicken the sauce with butter rolled in flour, and pour it over the tongue.
Salt two tongues, and turn them every day for four or five days; then rub them with two ounces of common salt, one of brown sugar, and half an ounce of saltpetre; turn them daily, and in a fortnight they may be used.
The best sort of vessel for salting them in is an earthen-ware pan, as wide at top as bottom, so that the tongues may lie in it long-ways.