Scarlet Tongue

Ingredients

• beef or veal tongue (large animal)
• g saltpetre
• salt
• garnished bouquet (mazzetto)
• onion
• cloves
• aspic (gelatina No. 3)
• potatoes or spinach

Instructions

1. Rub the tongue all over with 20-30 g saltpetre until absorbed; after 24 hours wash it in cold water.
2. Rub it with plenty of salt and cure eight days, turning it daily in its own brine.
3. Boil it in cold water with its brine, a garnished bouquet and half an onion studded with two cloves, three to four hours.
4. Peel while hot, cool, and serve cold surrounded by aspic (No. 3); or serve hot with potatoes or spinach. Avoid making it in high summer heat.