These come smoked and in a plastic bag with the directions for cooking printed on it. Follow them. When the tongue is cooked, fish it out and skin it. Let it cool slightly (in the icebox) so that it will slice neatly, then when you are ready to serve it, reheat the slices in the following Sauce Madeira:

To 1 can of Franco-American Beef Gravy add 4 tablespoons of Madeira and 1 teaspoonful of Worcestershire sauce. Simmer the sauce a few minutes with the tongue slices in it.

The classic thing with smoked tongue is spinach. Buy the already washed kind that comes in cellophane bags. Freshen it up in a sinkful of cold water, and cook it with no more liquid than clings to it when you fish it out. Cook it only about 6 to 8 minutes. Drain it, chop it, season it and eat it.