Larded Tongue
Take a large cold tongue, that has been well boiled. Trim off the roots. Have ready some slips of the fat of cold boiled ham, cut into long thin pieces, about as thick as straws. With a larding needle, draw them through the outside of the tongue, and leave them there. Arrange the borders in rows, or handsome regular forms, leaving about an inch standing up on the surface.
Cold meat or poultry is far better for larding than that which is yet to cook.