(Recipe #53, page 88)
Soak the tongue for a day and a night, cook it like smoked meat, and press it between two boards weighted with a stone to give it better form; when it is cold, remove the skin. Until the tongue is used, keep it in the broth it was cooked in. To serve the tongue, cut it into thin slices, arrange them on a platter in the shape of a wreath or in rows, and garnish with parsley.
Smoked tongue is good served with various young vegetables such as peas, kohlrabi, and spinach, as well as for sandwiches.
Translated by David Green.