Trim ox-tongue, which should be obtained salted or pickled ready for use.
Blanch, and let it cool.
Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot.
Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons vegetable shortening, 4 tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt vegetable shortening in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme.
Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste.
Take out thyme and bay leaf.
Simmer for 10 minutes.
Skim, and use as required.
