Fresh tongues put in a jar and covered with the brine or pickel No. 106, will be of a good pink color and nicely salted in from a week to ten days.

Wash off the corned tongue and boil it three hours. Plunge it in cold water and pelt off the skin then set in a hot place. In carving cut slantingly to make long slices that will not ran oat too small at the thin end. Serve with caper sauce, which is batter sauce with a little of the caper vinegar mixed in and the capers - about a teaspoonful - dashed on top of the sauce on the meat.

Cost of material - tongue 35, sauce 5; 40c for 8 to 12 orders or 4c per plate.