Ingredients:
Ox tongue
salt
pepper
nutmeg
parsley
bacon
veal
carrots
onions
thyme
bay leaves
cloves
stock

Gently boil an ox tongue until you can peel off the skin, then lard it, season it with salt, pepper, nutmeg, and chopped parsley, and boil it with some bits of bacon, ham, veal, a carrot, an onion, two bay leaves, thyme and two cloves. Pour some good stock over it and let it simmer gently until it is cooked. Put the tongue on a dish and garnish it with slices of fried cucumber. Boil the cucumber for five minutes before you fry it, to take away the bitter taste. Serve the tongue with a sauce piquante, made with one dessert- spoonful of New Century sauce to a quarter pint of good Espangole sauce.

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