Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Boiled Tongue

Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip and onion, a bouquet of sweet herbs, four cloves and two peppercorns. Simmer until tongue is tender. Cool in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan.

Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with slices of buttered toast sprinkled with finely chopped pimolas.