• 1 pickled ox tongue
• bouquet garni
• 2 onions stuck with 2 cloves
• 2 sliced carrots
• 1 sliced turnip aspic jelly

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 the tongue and put into a greased cake-tin. Place the trimmings in the centre and leave with a weighted dish on top. When cold, pour on enough cold, liquid aspic to fill the tin. Turn out carefully when set and garnish with salad.