Stewed Beef Tongue

Beef tongue stewed in a gravy seasoned with mushroom, soy, cayenne and cloves; served with exotic mushrooms.

Cut the root off a tongue, but do not take all the fat off. Salt the tongue for a week with common salt and a little saltpeter, turning it every day. Then boil it till the skin can be easily removed. When skinned, stew it in a little good gravy until sufficiently tender, seasoning with mushroom catsup, soy, cayenne, pounded cloves and a little salt, if required. Serve with morels, mushrooms or truffles.