From: The Thorough Good Cook

Entrees: 26. Red Ox Tongue (a l'Ecarlate)

Wash the tongue thoroughly, and leave it to soak during two days, after which rub it with saltpetre and a little brown sugar; season it with whole pepper, and add a little cold salted water; leave it to soak in this four days, taking care to turn it every day; then put it on to boil in water, to which you may add a little of the brine, an onion, a carrot, a bay-leaf, and a little parsley. When the tongue is done, skin it, place it in a deep dish, and pour the liquor over it, after passing the latter through the tammy. The tongue is of a better flavour when left to get cold in the gravy.

Log in or register to write something here or to contact authors.