Soup à la Langue.
Take fat from your soup-stock. Pour out two quarts into the soup-kettle; heat slowly and skim carefully. Meanwhile, take out the beef’s tongue from the jar; skin, and cut up the best parts of it into small dice. There should be a large cupful of these. Drop into the soup, add a tablespoonful of catsup, and nearly a teaspoonful of French mustard. When the soup begins to boil again, pour it out.
Return the refuse parts of the tongue to the stock-jar.