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Calf's Tongues with Tomato Sauce

Trim the tongues, and put them into a stewpan with an onion, a stick of celery, a carrot, a turnip, and a bunch of herbs, and enough water or weak stock to cover. Season to taste, and simmer gently till tender (about three and a half hours); then skin, lay them on a hot dish, strain the liquor, add a quarter of a pint of thick tomato sauce, and pour over; garnish with small forcemeat balls.