Soak the tongue in water for 24 hours, changing the water several times.

Drain off the water and place in a saucepan with fresh cold water to cover.

Add the onion, bayleaves and parsley and bring to the boil. Cover with a lid or foil and simmer gently for 3 1/4 - 3 3/4 hours, topping up with boiling water when necessary to keep the tongue covered.

To test if the tongue is cooked, pierce the tip with a fine skewer, it will feel tender if it is cooked.

Drain and plunge immediately into a bowl of cold water.

Remove the skin, bones and gristle.

Place the tongue on a board and cut in half lengthwise. Place one half, cut side downwards, in a round 6 in. (15cm) cake tin, curling it slightly to fit, then arrange the second half, cut side uppermost, on top. Cover with a saucer and place a heavy weight on top (a small saucepan filled with cold water makes an effective weight).

Usually sufficient jelly will set around the tongue so no extra will be required. However, 1/2 pt (300ml) of cooking liquor from the pan may be boiled rapidly for 3-4 minutes to reduce it to about 1/4 pt (150ml) and then spooned over the tongue.

Allow to become quite cold then chill in the refrigerator overnight.

Turn out onto a plate and serve garnished with salads.