Soak a pickled ox tongue in water for 12 hours, then boil until tender. Remove the skin and cut off all root and tip. Bone a breast of veal and spread it very flat and rub with salt and pepper. Lay the tongue in the center of veal and roll up edges. Wrap this securely in thin muslin and place in an earthen dish with a seasoning of 6 cloves, 1 onion, a stalk of celery, a few sprigs of parsley, more salt and pepper and a cup of hot water. Cover the dish and bake in a moderate oven 3 hours. Take from dish, place between 2 plates with a weight on top. When cold remove the cloth, put the meat in a mold and pour over it the stock which has been strained. Set aside to harden. Slice cold.