• 1 ox tongue
• 2 carrots
• 2 onions
• 1 turnip
• 12 peppercorns
• bunch of sweet herbs
• 1½ pints (9 dl.) good stock (beef or chicken)

Wash the tongue thoroughly, and soak for one or two hours; if pickled, soak for three or four hours. Put into a large pan of tepid water. Bring slowly to the boil, skim, add carrots, onions, turnip, peppercorns and herbs. The stock from a tongue is apt to be greasy and tasteless. It is better to prepare 1½ pints (9 dl.) of very good beef or chicken stock, highly seasoned. Dissolve a packet of gelatine in this to stiffen the natural jelly.

Cook gently, allowing 30 minutes to each pound, and 30 minutes over. When ready remove skin and small bones very carefully, and press into a large round cake tin or soufflé dish. Pour in prepared stock just to cover. Lay foil on top of tongue and put a weight on it so that tongue is well pressed. Leave overnight in the refrigerator.