Cassell's dictionary of cookery

Tongue, Fresh Ox.— Put the tongue on the fire in cold water, simmer slowly till tender, and then remove the skin. Melt two ounces of butter in a stewpan ; dust in a tablespoonful of flour and as much grated bread as the butter will take up, and brown. Mince small a few rashers of bacon, do the same with an onion, and add them to the sauce with the juice of a lemon and a slice of its peel. Thin the sauce with a little broth or water in which the tongue was boiled. Lay in the tongue, sprinkle with salt, cover, and let it simmer slowly for an hour. Tongue, Hungarian. — Put a fresh tongue on the fire with just cold water enough to cover it, and with it a carrot, an onion, a bay-leaf, a couple of slices of lemon, some black pepper, salt, and a little garlic. Let it simmer gently for about two hours till quite tender. Skin and trim it. Either serve it whole or cut in slices, and arranged in a ring with the following thick sauce in the centre: — Strain the liquor which the tongue was cooked in (this should be reduced in the simmering to a mere gravy) ; brown a large table-spoonful of flour in a good-sized piece of butter ; braize two or three cloves of garlic, and let them steam a little while in the browning ; then add the strained gravy by degrees, stirring it quite smooth. Add a little lemon-juico or vinegar ; and, whether it be served whole or sliced, the sauce must be dished with the tongue. If garlic is objected to, make a thick sauce of grated horseradish, a carrot bruised fine, sorrel, capers, and a little wine. Garnish with lemon slices and parsley — German National Cookery. Tongue, Miroton of, with Turnips. — Stew the tongue as in the recipe Tongue, Beef, with Sauce Hachee ; then let it cool, cut it into scallops, dish it miroton fashion, and place the dish covered at the mouth of the oven. A short time before sending it to table, glaze it with a light glaze, and pour into the centre some brown haricot sauce. Tongue, Pickled or Salted.— Tongues are generally bought ready pickled, but as some cooks like to prepare their own tongues, two or three methods are here given. Of these the simplest is the following : — Trim the root, and leave a little of the fat ; place the tongue in a deep dish, cover with salt, and let it lie until the next day. Pour off the slime that will have come from it, and rub it well with a mixture made of half a pound of common salt, i half a pound of moist sugar, and two ounces of i saltpetre. Turn and rub it every day for a week, renew the pickle, and turn and rub it ; every day for another week, when it will be ready for use. Or, trim the root, put the tongue in a deep pan, cover with salt, and let it lie for twenty-four hours. Drain off the slime, and rub it with a mixture made as follows : — Take three pounds of common salt, a quarter of a pound of moist sugar, three ounces of saltpetre, with a quarter of an ounce each of cloves, mace, and pepper, two table-spoonfuls of mixed herbs finely chopped — thyme, marjoram, bay-leaves, winter savory, and basil. Pound these ingxedients in a mortar, and mix them thoroughly. Rub this mixture into the tongue, and turn and rub it every day for twelve days or a fortnight, when it will be ready for use. Or let the tongue lie in salt for twenty-four hours as above.