Langue de Bœuf, or Beef’s Tongue.
Get your butcher to save you a fresh, large beef’s tongue, the finest he can get. Soak, in cold water, a little salt, six hours—overnight, if you choose—changing the water before you go to bed. Wipe it, trim and scrape it, and plunging into boiling water, keep it at a slow boil for an hour and a half. Take it up, pepper and salt; brush over with beaten egg and coat thickly with bread-crumbs; lay in your dripping-pan and bake, basting often with butter melted in a little water. Half an hour in a good oven should suffice. Put on a hot dish and cover while you prepare the sauce.