Wash the tongue thoroughly and soak for about 2 hr. If the tongue is dry and rather hard soak for 12 hr. If pickled, soak for about 3–4 hr. Put the tongue into a large pan of cold water, bring slowly to the boil, skim and add the onion, carrot, turnip and bunch of herbs. Cook gently, allowing 30 min. per lb. and 30 min. over. When ready, lift out tongue, remove the skin very carefully.
The tongue can then be garnished with tufts of cauliflower or Brussels sprouts and served hot with boiled poultry or ham.
To serve cold (1). After skin has been removed, shape tongue on a board by sticking a fork through the root and another through the top to straighten it. Leave until cold, trim and then glaze. Put a paper frill around the root and garnish with parsley. Decorate with a savoury butter if liked.
To serve cold (2). When skin has been removed put the tongue in a bowl or flat tin, curling it round tightly, cover with stock, put a saucer on top and press with a weight on top. Leave until cold, then turn out.