Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it, adding salt.  Boil until tender.  To ascertain when tender run a fork through the thickest part.  A good rule is to boil it, closely covered, from three to four hours steadily.  Pare off the thick skin which covers the tongue, cut into even slices, sprinkle a little fine salt over each piece and then prepare the following sauce:  Put one tablespoon of drippings in a kettle or spider (goose fat is very good).  Cut up an onion in it, add a tablespoon of flour and stir, adding gradually about a pint of the liquor in which the tongue was boiled.  Cut up a lemon in slices, remove the seeds, and add two dozen raisins, a few pounded almonds, a stick of cinnamon and a few cloves.  Sweeten with four tablespoons of brown sugar in which you have put one-half teaspoon of ground cinnamon, one tablespoon of molasses and two tablespoons of vinegar.  Let this boil, lay in the slices of tongue and boil up for a few minutes.

FILLED TONGUE

Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill tongue with it, and sew it up and boil until done.

SMOKED TONGUE

Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done.  Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slowly and steadily for four hours.  When tongue is cooked set it outdoors to cool in the liquor in which it was boiled.  If the tongue is very dry, soak overnight before boiling.  In serving slice very thin and garnish with parsley.

SMOTHERED TONGUE

Scald tongue, and then skin.  Season well with salt and pepper and slice an onion over it.  Let it stand overnight.  Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew.  Cover closely and let it cook slowly until tender—­about three hours.

PICKLED BEEF TONGUE

Select a large, fresh beef tongue.  Soak in cold water one-half hour.  Crush a piece of saltpetre, size of walnut, one teacup of salt, one teaspoon of pepper, three small cloves of garlic cut fine; mix seasoning.  Drain water off tongue.  With a pointed knife prick tongue; rub in seasoning.  Put tongue in crock; add the balance of salt, etc.; cover with plate and weight.  Allow to stand from four to five days.  Without washing off the seasoning, boil in fresh water until tender.

MEATS