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Sheep's Tongues, Broiled

Soak three or four sheep's tongues in brine for a couple of hours, and boil them till the skin will peel off. Skin them, split them in halves lengthwise, put them into a stewpan, and pour over them as much stock as will barely cover them. Simmer with them an onion, a carrot, three or four heads of celery, a bunch of parsley, and a few mushrooms. Add pepper and salt if required. When they are quite tender (they will be so in about half an hour), take them up and drain them, boil the gravy quickly for a few minutes, brush the tongues with it, and sprinkle seasoned bread-crumbs thickly over them. Broil over a clear fire, and when one side is done turn them upon the other. Serve on a hot dish: mix the strained juice of half a lemon with the sauce, and pour it over the tongues. Time to broil the tongues, a quarter of an hour. Probable cost, 4d. to 6d. each. Sufficient for three or four persons.