OX TONGUE EN CASSEROLE
- 1 ox tongue
- 2 carrots
- 2 onions
- 1 turnip
- A bunch parsley
- Little thyme and marjoram
- 3 cloves
- 6 allspices
- Stock or water
- Salt and pepper
Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.
Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.
Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.