My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

TO STEW A FRESH TONGUE.

MRS. ARCHIE COOK.

Wash it very well and rub it well with common salt and a little saltpetre; let it lie two or three days; then boil till the skin will peel off; put it into a saucepan with part of the liquor it has boiled in and a pint of good stock, season with black and Jamaica pepper, two or three pounded cloves. Add a glassful of white wine, a tablespoonful of mushroom catsup and one of lemon pickle, thicken with butter rolled in flour. Stew the tongue till quite soft in this sauce; the wine can be added when dished or left out if preferred.