Beef’s Tongue with Green Peas.
Parboil a corned tongue. Take it from the water, trim off the root and pare away the skin. Put into a broad saucepan with a cup of yesterday’s soup, half a minced onion, a teaspoonful of sugar, a little parsley and pepper. Cover, and cook slowly one hour, or until tender. Slice round, and lay upon a hot dish. Heap each slice with a great spoonful of green peas boiled in hot salted water, drained well, and seasoned with butter, salt, and pepper. Strain the gravy, add a little of the water in which the tongue was boiled, a small spoonful of made mustard—French mustard if you have it—the juice of half a lemon, and thicken with browned flour. Boil up and serve in a boat.