Wash the tongue and boil for half an hour. Trim away the root and the tough edges.
Fry a sliced onion in three tablespoonfuls of dripping. Strain out the onion and lay the tongue in the frying-pan. Cook ten minutes, turning twice. Remove to your covered roaster; lay upon the grating and dredge with flour. Pour the fat over it; add a large cupful of boiling water and cook, closely covered, for an hour and a half, basting four times.
Dish the tongue and pour the gravy over it. Send around horseradish sauce with it.
Cook together in a saucepan a tablespoonful, each, of butter and flour until they bubble. Into a,half-pint cup put a couple of teaspoonfuls of vinegar, fill up the cup with boiling water, and turn this on the butter and flour. Stir until thick and smooth. Just before taking from the fire stir in a tablespoonful of grated horseradish. Let it get hot, and serve.
Clean, and boil for an hour, leaving in the water for fifteen minutes after taking it from the fire. Trim neatly. Skewer the tip and root of the tongue together and lay in your covered roaster upon a layer of sliced onion, carrot, celery, tomatoes, and minced parsley. Cover with the same; add a cupful of the water in which the tongue was boiled, fit on your cover and cook slowly for two hours. Dish the tongue and keep hot. Rub gravy and vegetables through the colander, into a saucepan; thicken with browned flour. Lay the tongue in a bake-pan; pour the gravy over it, and set upon the top grating of an oven to brown. Dish, pour the gravy about the tongue and serve. Eat mushroom sauce with it.
Wash the mushrooms, wipe and peel them, then cut into tiny dice. Stir in a little of the gravy from the tongue; season with salt and paprika; add a lump of butter rolled in browned flour and cook two minutes.
A little lemon juice improves the flavor.
This is a good way to warm up the remains of a boiled or roast fresh tongue. Slice, cover with oil and lemon-juice, and leave in the marinade for one hour. Then add salt, pepper, some sliced onion, a little parsley and a few mushrooms cut into halves. Place in a frying-pan and cook slowly for about fifteen minutes, moistening with a tablespoonful of sherry and a little lemon juice; just before taking from the fire add a little brown stock, and a little tomato sauce, well-seasoned.
Wash well and cook in salted, boiling water until a steel skewer goes easily into the thickest part. Leave in the water for fifteen minutes, trim, and lay on a hot dish. Pour sauce tartare over it and send more around with it.