Beef Tongue.
Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold water, and boil slowly until it is tender throughout. This you can determine by testing it with a fork. Leave in the liquor until quite cold.
Pare off the thick skin, cut in round slices, and dish for tea, garnishing with fresh parsley.
Tongue sandwiches are generally held in higher esteem than those made of ham.