Tongue.—(No. 15.)
A tongue is so hard, whether prepared by drying or pickling, that it requires much more cooking than a ham; nothing of its weight takes so long to dress it properly.
A tongue that has been salted and dried should be put to soak (if it is old and very hard, 24 hours before it is wanted) in plenty of water; a green one fresh from the pickle requires soaking only a few hours: put your tongue into plenty of cold water; let it be an hour gradually warming; and give it from three and a half to four hours’ very slow simmering, according to the size, &c.
Obs. When you choose a tongue, endeavour to learn how long it has been dried or pickled, pick out the plumpest, and that which has the smoothest skin, which denotes its being young and tender.
The roots, &c. make an excellent relish potted, like No. 509, or pease soup (No. 218).
N.B. Our correspondent, who wished us, in this edition, to give a receipt to roast a tongue, will find an answer in No. 82.