• 1 ox tongue
• 2 carrots
• 2 onions
• 1

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