Jellied Beef Tongue

Preamble
"Langue de Boeuf en Gelee"

Ingredients
Beef Tongue
2 Onions
2 Carrots
1 tablespoons Bacon Fat
1 Veal Knuckles
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
1 clove Garlic
6 whole Cloves
6 Peppercorns
1 teaspoon Salt
1/2 cup dry White Wine
1 oz Brandy
Parsley

Method

Boil a well-scrubbed fresh tongue in lightly salted water to cover for 1 hour, skimming the surface several times. Remove the tongue, skin it and trim off the roots. In an ovenproof casserole brown lightly 2 onions and 2 carrots, all cut in pieces, in 1 tablespoon of bacon fat. Add the prepared tongue, a cracked veal knuckle, a bouquet garni, 1 clove of garlic, 6 whole cloves, 6 crushed peppercorns, 1 teaspoon salt, 1/2 cup of dry white wine, and 4 cups of the water in which the tongue was boiled. Cook the tongue, tightly covered, in a 250 degree F oven for two hours, or until tender.

Remove the tongue, cool it, and store it in the refrigerator. Strain the broth through a cloth, reserving the carrots, and simmer it until it is reduced to 3 cups. Cool it and store it also in the refrigerator. Next day, or when the broth has jelled firmly, scrape off all fat, bring the broth to the boil, add 1 ounce of brandy, simmer it another minute and take it off the heat. Slice the tongue and arrange the slices in a serving dish, sprinkle them with minced parsley and garnish them with slices of the reserved carrots. Pour on the broth, let the dish cool, and chill until the broth has jellied again.