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Mutton Tongues

Boil in good stock broth, having first blanched them, half a dozen sheep's tongues until the skin may be taken off easily, then split them nearly through without separating them. Put them into a stewpan with a little of the stock, a glassful of white wine, half a pint of small onions previously fried in butter, a little shredded shallot, or if liked a small bit of garlic and some button mushrooms, with a tea-spoonful of mixed spice, and some pepper and salt. When the onions are tender, set the tongues on a dish, roots inwards, and serve with a puree of onions or turnips in the centre, and the small onions as a garnish round them. Time to boil, two to three hours; to warm in sauce, fifteen minutes.