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Strain the cooking liquid, bring it back to the boil and
then pour it over the tongue and allow to cool.
Slice when cold.

Use for buffet service. Serve with roasted beet root and salsa verde
Roasted marrow bone and parsley salad

Yield: 4

Ingredients Quantity Process

12 x 7 - 8 cm
middle veal marrow bone
pieces
flat-leaf parsley, picked
1 bunch Put the bone marrow in an ovenproof frying pan and
from its stems
place in a hot oven. The roasting process should take
shallots 2 about 20 minutes, depending on the thickness of the
peeled and very thinly bone. You are looking for the marrow to be loose
sliced of capers (extra fine 1 handful and giving, but not melted away, which it will do if
if possible) left too long (traditionally, the ends would be
covered to prevent any seepage).

Lightly chop the parsley, mix it with the shallots and
Dressing:
capers, and at the last moment, dress.
lemon juice 1 lemon Mix together.
extra virgin olive oil Scrape the marrow from t he bone onto the hot
toast and season with coarse sea salt. Top with
sea salt and pepper Pinch parsley salad and serve.

toasted grain bread 4 thick slices
sea salt