BOILED BEEF TONGUE

Put pot on the fire with water to cover the tongue, wash clean, put in the pot with a pint of salt ; if the water boils away, add more so as to keep the tongue nearly covered until done ; boil until you can pierce easily with a fork, take out, and, if needed for present use, take off the skin and set away to cool ; if to be kept some days, do not peel until wanted for table. The same amount of salt will do for three tongues if your pot is large enough to hold them, always remem- bering to keep sufficient water in the kettle to cover while boiling. Soak salt tongue over night and cook in same way — without salt.