Bordyke Receipt for Stewing a Tongue

Ingredients

• 1 tongue
• 3–4 pounds neck or lean cuttings of beef
• bones of undressed veal
• sufficient cold water
• 1 large faggot of parsley, thyme, and winter savoury
• 3 carrots
• 1 small onion
• 1 mild turnip

Instructions

1. Soak, trim, and wash the tongue with extreme care.
2. Lay the tongue into a vessel of fitting size and place around it three or four pounds of neck or lean beef cuttings, along with some bones of undressed veal.
3. Pour in sufficient cold water to keep it covered, or alternatively use strong unseasoned beef broth made with shin and any odd bits or bones of veal.
4. Bring the tongue to boil very gradually so that it will be plump and tender.
5. Remove the scum as it first rises.
6. Once the scum is quite cleared off, add a large faggot of parsley, thyme, and winter savoury, together with three carrots, a small onion, and one mild turnip.
7. Let simmer gently for three hours and a half.
8. Probe the tongue to test for doneness.
9. When sufficiently done, peel off the skin and serve it quickly if wanted hot for table.
10. If not wanted hot for table, lay it upon a very clean board or trencher and fasten it down by passing a carving fork through the root and a smaller fork through the tip, drawing the tongue straight with the latter before fixing it to the board.
11. Let it remain thus until quite cold.