Baked Tongue
Having soaked a fine large smoked tongue all night, in the morning trim it nicely, and if it still seems hard, soak it again in fresh cold water till it is time to cook it. Then put it into a deep dish, (having trimmed off the root,) and make a coarse paste of flour and water. Cut up the roots into little bits, and lay them round and about the tongue, to enrich the gravy. Lay all along the surface some bits of butter rolled in flour, and season with a little pepper—no salt. Pour in a very little water, and cover the dish with the coarse paste. Bake it till the tongue is very tender. This you may ascertain by raising up with a knife one corner of the paste and trying the tongue. When done, peel it, dish it, strain the gravy over the tongue, and send it to table. Garnish with baked tomatos, or mushrooms, or large roasted chestnuts peeled.
For a large company have two baked tongues, one at each end of the table. Eat them warm.