Cook a corned or pickled tongue in the same manner as corned beef. Let cook until very tender, four hours or more, then partially cool in the liquid, but remove to peel off the skin before the tongue becomes cold. Serve cold, sliced thin. Garnish with a macedoine of vegetables, as peas, asparagus tips, carrots, and turnip , cut in cubes and moulded in aspic jelly. Pass mayonnaise or tartare sauce, at the same time, or use jelly and mayonnaise in moulding. (See also Tongue Moulded in Aspic Jelly and Tongue in Chaudfroid Sauce). Salt the boiling water in which a fresh tongue is put to cook; it will cook in about two hours; vegetables added to the water are an improvement, the liquid may be used for soup. A boiled tongue, fresh or salt, is ofen glazed and served on a bed of spinach à la crème, or of plain cooked spinach; with the latter serve sauce piquante. A fresh tongue may be braised.