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SHEEP'S TONGUES, BROILED (another way)

Soak four tongues in salt and water for two hours, and boil them gently in stock till the skin will peel off easily. Skin them, let them get cold, and split them in halves lengthwise. Make a savoury mixture thus. Chop six mushrooms, and mix with them three ounces of lean ham cut into dice, a salt-spoonful of grated lemon-rind, a table-spoonful of chopped parsley, a pinch of powdered thyme, and a little salt and cayenne; a little piece of garlic may be added if liked. Sprinkle this mixture on the inside of the tongues, put them in their original position, cover with oiled papers, and broil over a gentle fire. If the papers are at all unsightly in appearance, remove them. If not, serve the tongues in the papers. Time to broil, a quarter of an hour. Probable cost, tongues, 4d. to 6d. each. Sufficient for three or four persons.