• 1 pickled ox tongue
• bouquet garni
• 2 onions stuck with 2 cloves

Wash the tongue, put into tepid water and bring slowly to the boil. Skim well and add the herbs, onions, carrots and turnip. Simmer gently until tender, allowing 3–4 hr., according to size. Skim when necessary. When cooked, the tip of the tongue should be easily pierced with a metal skewer. Plunge the tongue into cold water and remove the skin. Trim the root, reserving the edible parts. Roll up