|Ox tongue tin||1 Large|
|Plain flour||4 Ounce|
|Butter||3 Tablespoon, melted|
Flour the tongue well and shake free of surplus.
Coat with lightly beaten salted eggs and then immediately roll into the breadcrumbs, patting them well in.
Butter the bottom of an oval roasting tin generously and place the tongue in it.
Cover and put into the refrigerator.
To serve, pour the 3 tablespoons of melted butter over the tongue and heat in a moderate oven 350°F, Reg 4 for about 20 minutes.
If the breadcrumbs are not sufficiently brown, increase the heat for the last few minutes.
Serve Cumberland Sauce separately.