184. Ox Tongue, Potted and Braized

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By Alexis Soyer

Published 1854

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I send you this receipt as a bonne bouche, it being a dish worthy a first-class picnic or the race-course. Take a tongue from the pickle, and wash it clean; cut off a part of the rough pieces of the root, put a thick slice of bacon at the bottom of the pan, and over that a pound of lean