Roast tongue (an old Lincolnshire receipt).—Choose a nice plump, fresh tongue and rub it thoroughly with a pound of salt, letting it lie in the salt for five days; after this, boil it steadily for two and a half hours. Then peel off the skin, brush the tongue well with beaten egg, crumb it generously, and roast or bake it for half an hour, browning it well, and keeping it carefully basted. Serve with rich brown gravy, or good brown sauce, to either of which you have added a gill of port wine and a good dash of cayenne.