This when well cooked is especially pleasant to some palates. Take a tongue which has been pickled, a small one is the best, cut off the root, and put it into a pan; cover it with water, and let it boil five-and-twenty or thirty minutes. Take it out, and then dip it in scalding water to blanch, and remove the skin.

Take a piece of fat bacon, cut it into strips for larding. Make a seasoning of pounded sweet herbs, eschalot, mace, and a little cayenne pepper mixed with white pepper and salt; sprinkle the bacon strips with it, and leaving a line for division down the centre of the tongue. Lard it all over. Braise the tongue, and then glaze; separate it in the space left, but leave it attached at either end, so that when laid open on the dish it is not entirely divided in two. Have ready some brown sauce, flavored with minced capers, sliced pickled gherkins, the juice of half a lemon, ana half a small tea-spoonful of cayenne pepper. Pour it when ready into a dish; lay the tongue upon it, and serve as hot as possible.