Remove the skin form a cooked 5-pound tongue, cut off the root, and trim. Cool and slice the tongue. Cream together 1/2 cup butter and 1/4 cup each of anchovy paste and chopped parsley. Spread each slice of tongue with the anchovy butter, reshape the tongue, and place it on an ovenproof platter. Pour 1/2 cup melted butter over the meat and bake it in a moderately hot oven (375º F.) for 20 minutes.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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