This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 fresh beef tongue
4 cups (2 pts.) cooking apples
1 cup (6 ozs.) brown sugar
1 cup (1/2 lb.) butter substitute 1 teaspoon powdered allspice 1/2 teaspoon powdered mace
1/4 teaspoon salt
Wash and trim tongue carefully, roll it round, and keep it in shape with tape, then boil it the day before you wish to use it, so that it may become cold and firm. Core, peel, and quarter apples; spread them in large greased casserole, sprinkle over with sugar, dot with butter substitute, dust with salt and spices. Cook one hour, stirring and basting frequently. Pick out apples carefully so that they do not break, and pile in center of hot platter. Slice tongue and cook in hot sirup ten minutes. Place tongue in border round apples and serve hot.
When choosing an ox tongue select one with a smooth skin, as a very rough skin is a sign of age.
Ham Baked in Pastry. Page 98.
Loin of Veal, Roasted. Page 101.
Removing the Tendons from Turkey. Page 111.
rabbit en casserole. Page 117.