Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the Sauce. Serve hot, and pour over the Sauce; garnish with parsley.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)