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.