Braised Tongue With Chestnuts
Cleanse a piece of ox tongue by soaking it in cold water for 5 or 6 hours.
Then put it in a pan with cold water to cover, bring to the boil, skim off the scum and simmer for 3 hours, with carrots, turnips, leeks and mixed herbs and seasoning.
Then peel off the skin and trim off any small bones at the root of the tongue, and put it into a fireproof dish with a little white wine and stock mixed.
After cooking for 1 hour in a moderate oven the liquid should be reduced to almost nothing.
Serve the tongue on a very thick chestnut puree, and pour the sauce over it.
The original stock should be served as soup, with diced vegetables in it.
French chestnut flour suitable for making a puree can be bought in England quite cheaply from good grocers.
Dry or draught cider might perhaps be substituted for the white wine.
When cooking a tongue, one can tell if it is tender by testing the tip with a fork.
This is the toughest part; if that is tender, it is done.