Stuffed Tongue

How to make it

1. 1

   The tongue is boiled; it is done when the skin can easily be peeled off, after about 3 hours' boiling; the tongue is skinned and divided lengthwise into 2 or 3 parts when cold.

2. 2

   The butter is lightly browned in a frying pan, and in it is placed a layer of forcemeat, then part of the tongue, then forcemeat again, and so on until the tongue is used up.

3. 3

   The top layer must be forcemeat; smooth it well on all sides so the tongue is completely covered, and the dish takes the shape of a tongue.

4. 4

   Bake in a good, hot oven ¾ hour; baste now and then. Serve with brown, sharp sauce or tomato sauce.