Cut little fillets of salt pork; sprinkle them with a mixture of parsley, very finely-chopped chives (or onion), salt, and pepper; trim the tongue; parboil it to take off the skin; then lard it with these fillets (see Larding); put in a small stone crock with a lid, two slices of fat pork, two sprigs of parsley, two of thyme, one bay leaf, one clove, half an onion, one carrot cut in slices, a saltspoonful of salt, and half one of pepper; lay the tongue on the vegetables, etc.; pour in half a glass of wine and a glass of broth or soup; cover it; set it in a moderate oven for three hours and a half, keeping it well covered.

Take up the tongue, lay it in a dish, strain the gravy to it, and either surround it with green peas, string beans, or tomato sauce.