Serve them with a good gravy, and currantjelly sauce. A few cloves should be stuck in the udder.
This is an excellent dish.
To pickle Tongues for boiling.
Cut off the root, leaving a little of the kernel and fat. Sprinkle some salt, and let it drain from the slime till next day: then, for each tongue, mix a large spoonful of common salt, the same of coarse sugar, and about half as much of saltpetre; rub it well in, and do so every day. In a week add another heaped spoonful of salt. If rubbed every day, a tongue will be ready in a fortnight; but if only turned in the pickle daily, it will keep four or five weeks without being too salt.
If you dry tongues, write the date on a parchment and tie on. Smoke them, or plainly dry them, if you like best.
When to be dressed, boil it extremely tender: allow five hours; and if done sooner, it is easily kept hot. The longer kept after drying, the higher it will be: if hard, it may require soaking three or four hours.
Another way.
Clean as above. For two tongues, one ounce of saltpetre, and one ounce of sal prunella. Rub them well. In two days, having well rubbed them, cover them with common salt. Turn them daily for three weeks; then dry, rub in bran, and paper or smoke them. In ten days they will be fit to eat if not dried.
Beef Heart.
Wash with care. Stuff as you do hare, and serve with rich gravy, and currantjelly sauce.