To Pickle and Dress a Tongue to Eat Cold

Ingredients

• 6 oz salt
• 2 oz bay-salt
• 1 oz saltpetre
• 3 oz coarse sugar
• cloves
• mace, and allspice to taste
• butter
• common crust of flour and water

Instructions

1. Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded;
2. put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust.
3. Bake in a slow oven until so tender that a straw would penetrate it;
4. take off the skin, fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape.
5. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley.