Smoked Ox Tongue

Soak the tongue in a pail of cold water for about three hours; if it feels hard, soak longer.

Scrape the tongue with the back of a knife.

Place the tongue in a fish kettle or large pot with plenty of cold water.

Boil steadily over a good fire until the tongue slips off a fork easily, about two hours.

Remove the tongue and place it in a pail of cold water to cool for easier peeling.

Once cooled, skin the tongue by starting underneath and peeling quickly without cutting.

Remove the two bones at the root of the tongue and cut away any string.

Use a strong skewer to secure the tip of the tongue and tie it tightly with broad tape.

Insert a carving fork into the root of the tongue and plunge it back into the cooking water until cold.

Carve the tongue into thin slices, serving both fat and lean parts.

Store the tongue cut side down on a clean dish after each meal.

If the uncut side becomes soft, scrape it and rub with a clean rag dipped in vinegar and water.

Avoid cutting the tongue before it is cold to retain juices.

Use any leftovers to make potted meat by mincing and mixing with ham, butter, pepper, salt, nutmeg, and a pinch of spice.