Cassell's dictionary of cookery

a fresh ox tongue for about an hour. Drain it, and put it into a saucepan with plenty of cold water. Bring it slowly to a boil, then draw the saucepan to the side, and simmer very gently until it is done enough. Take off the skin. Brown a table-spoonful of flour in two ounces of butter; add as much of the liquid in which the tongue was boiled as will make the sauce of the thickness of cream, and put with it a finely-minced onion, a table-spoonful of chopped parsley, half a table-spoonful of bruised capers, two sardines, a little sliced lemon, and salt and cayenne to taste. Simmer the tongue in this sauce for about an hour, place it on a hot dish, boil the sauce up once more with a table-spoonful of vinegar and a glassful of sherry or madeira, pour it over the tongue, and serve immediately. Time, altogether, about four hours. Probable cost, 4s. to 6s. Sufficient for eight or nine persons. Ox Tongue, Pickled.— Prepare the tongue in the usual way. Soak and dry it, and put it into a deep earthen pan with two dozen peppercorns, a bunch of basil, and a bunch of thyme. Make a pickle by boiling an ounce of saltpetre, an ounce of salprunella, a pound and a half of bay salt, and a pound of moist sugar in a gallon of water for twenty minutes. Let it get quite cold, then cover the tongue with this, and let it remain for ten days or a fortnight, the duration of the time to depend upon the season of the year: it should be longer in winter than in summer. When the tongue is taken out of the pickle it should be rubbed well with a dry cloth, and either cooked at once, or hung up to dry. It is always best when cooked straight out of the pickle. This pickle may be used again and again for beef and tongues, but when it has been used a few weeks, it should be boiled gently with a little additional salt and sugar, and the scum carefully removed. Probable cost, 4s. to 6s. Ox Tongue, Potted. — Take the remains of a boiled pickled tongue, and a small quantity of roasted meat or poultry, as tongue potted alone is a little too soft. Cut off the skin and hard parts. Weigh the meat, mince finely, and pound it in a mortar, with six ounces of fresh butter, a heaped tea-spoonful of powdered mace, a pinch of cayenne, half a tea-spoonful of pounded cloves, and half a nutmeg, grated, to everj' pound and a half of meat. Mix thoroughly. Press the meat into small pottingjars, and cover with clarified butter. Keep in a cool place. Time, one hour to prepare. Probable cost. Is. 6d. for a quarter of a pound. Sufficient for five or six persons. Ox Tongue, Potted Whole (for a picnic or supper). — Take an ox tongue out of ox (490) OXP