1 small smoked tongue
3/4 tbsp pickle spice
3 tbsp vinegar
6 carrots, pared and shredded
2 cps coarsely diced celery
1 - Soak the tongue a few hours. Drain; place in a kettle with the pickle spice and vinegar
and barely cover with water.
2 - Bring to a boil and boil gently for 1 hour.
3 - In the meantime, melt 1/4cp of drippings and cook the carrots and celery in this for a few minutes.
4 - Place the partly cooked tongue on these vegetables; pour in enough of the tongue liquor
to keep them from sticking.
5 - Cover closely and finish cooking; about an hour.
6 - Small whole potatoes may be put in with the tongue if desired.
7 - To serve - remove the unsightly end, and trim off the outer skin. making gravy from the
liquor in the braising pan.
8 - Pour gravy and vegetables in a deep platter; slice the tongue; lay it on this; and serve gaqrnished with sliced lemon and parsley.