How To Boil A Tongue

A corned tongue may be put to boil as soon as washed; but one that has been long salted should be soaked over night.

A smoked tongue should be well washed, then soaked in a plenty of water over night. All tongues should be boiled until so tender that a fork will go in very easily. This will require several hours, - from three to five, according to the size. When they begin to boil, the water should be carefully skimmed. When you take up the tongue, while it is yet hot, remove the skin, which will easily pull off with the aid of a sharp knife. When it is cold, before sending to the table, trim off the roots.

The fat on the water in which a corned tongue is boiled is nice for shortening; that from smoked tongue must be put into the soap-grease.

Tongue Bouille

Carefully wash a fresh tongue, and boil it until the skin comes off easily. Strain the water in which it was boiled, wash the pot clean, lay in the tongue with enough of the liquor to cover it. Cut up fine one turnip, one carrot, and one onion, and put into the kettle, with a little salt.

Tie up in a muslin bag a tablespoonful each of ground clove and pepper, and put into the kettle. Boil gently two hours and a half more. Fifteen minutes before it is taken up, toast two slices of white bread without the crust; cut into small bits, and put into the pot. When you dish the tongue, put about a pint of the liquor and vegetables round it.