Boil fresh beef's tongue one hour; skin and lay in your roaster upon a layer of vegetables cut into dice—carrots, turnips, celery, potatoes, peas, beans, and, if you can get them, button onions and small round tomatoes. Pour about the tongue some of the water in which it was boiled; cover and cook slowly, for two hours if the tongue be large.
Remove the tongue, keep it closely covered and hot while you take out the vegetables with a skimmer. Thicken the gravy with browned flour. Dish the tongue; arrange the vegetables in sorted heaps about it, and pour some of the gravy over all, sending the rest to table in a sauce-boat.
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