Beef Tongue

If it has been dried and smoked before it is dressed it should be soaked over night, but if only pickled, a few hours will be sufficient. Put it in a pot of cold water over a slow fire for an hour or two before it comes to a boil; then let it simmer gently for from three to four hours, according to its size; ascertain when it is done by probing it with a skewer. Take the skin off, and before serving surround the root with a paper frill.

How To Cook Jellied Beef Tongue

Boil until done one large beef's tongue, saving a pint of the liquor; remove the skin, allow it to get perfectly cold and slice as for the table. In half a pint of water dissolve thoroughly two ounces of gelatine; carefully take from a teacupful of browned veal gravy all the grease, stir in a small tablespoonful of sugar, one tablespoonful of burned sugar to color the jelly, and three tablespoonfuls of vinegar, then the liquor in which the tongue was boiled; mix in well the dissolved gelatine, then a pint of boiling water; strain through a jelly bag. As soon as it begins to set, pour a little jelly into the bottom of the mould, add a layer of tongue, then more jelly, until it is full; set in a cold place. When wanted, dip the mould an instant into hot water, and turn the contents into a dish, which should be garnished with lettuce leaves, nasturtium flowers or sprigs of celery.