Mix all the ingredients well together, then put into the chosen container. Put the tongue into the mixture and rub it well in. Leave the tongue in this pickle for about 10 days, turning and rubbing it thoroughly every day.
Thoroughly rinse the tongue in cold water and put into a large pan with fresh cold water, a bouquet garni, and a mixture of chopped root vegetables, such as onions, carrots and celery. Bring slowly to the boil, skimming frequently.
Cover tightly and simmer for about 4 hours or until quite tender. To serve hot, remove the skin and slice, or if wanted to serve cold, leave in the cooking liquor for about 1 hour, then remove the skin and any bones and roll tightly into a round cake tin. Taste the cooking liquor and provided it is not too salt, reduce it slightly by boiling rapidly and pour over the tongue. If the cooking liquor is too salt, use another good stock for this purpose. Put a plate on top of the tongue, weight it well and leave for at least 12 hours.
Wash the joint thoroughly in cold water, and if liked, soak for about 2 hours in cold water to remove the salt. Put the joint into a saucepan and cover with fresh cold water. Bring slowly to the boil and simmer for 25 minutes to the lb. and 25 minutes over for beef, and 30 minutes to the lb. and 30 minutes over for pork.