CAMELOT FANTASIES

Potted tongue and chicken

Preparation time: 4 hours
Pre-cooking time: 3 hours
Cooking time: 1 3/4 hours

Preheat the oven to 220 degrees C (425 degrees F)-Gas mark 7

Ingredients for eight to twelve
1 salted ox tongue, about 3 lb. (1.4 kg.)
1 onion, sliced
1 carrot, sliced
A bunch of bay leaves, parsley and celery leaves
1 large chicken, about 4 lb. (1.8 kg.)
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon mixed spice
2-2 1/2 lb. (900g.-1.1 kg.) butter, cut into cubes
Flour and water paste
Bunches of parsley and watercress

Put the tongue in a large saucepan, and add the onion, carrot and bunch of herbs. Cook slowly for about 3 hours, or until tender. Allow to cool, then remove the skin and any bones.

Bone the chicken. Season with salt, pepper and mixed spice. Lay the tongue on the boned chicken, and trim so that it can be enfolded by the chicken. Wrap the chicken round the tongue, and ease this parcel into a casserole dish which will hold it firmly. Cover with the cubed butter. Put on the lid, sealing with a strip of the flour and water paste. Place the casserole in the pre-heated oven for 30 minutes, then lower the temperature to 180 degrees C (350 degrees F)-gas mark 4 and cook for another 1 1/4 hours.

At the end of the cooking time, take the casserole out of the oven and leave to cool, without breaking the seal. When cool, place at the bottom of the refrigerator.

To serve, break the seal and remove the chicken carefully. Scrape off the butter (which is excellent in sandwiches), and arrange the bird on a large dish. Decorate with generous bunches of parsley and watercress. Cumberland sauce goes well with this dish.