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Sheep's Tongues, Cured

Put fresh tongues into a pickle such as is used for beef and ox-tongues, and let them remain for four days. Take them up, wash them, put them into boiling water, and simmer gently until done enough. Skin them, let them get cold, split them in halves without dividing them, and serve cold for breakfast. Mustard or tartar sauce may be served with them. If there is no beef pickle at hand, wash the tongues, and rub into each one a table-spoonful of salt, a tea-spoonful of sugar, and a tea-spoonful of yinegar. Turn and rub them with the pickle every day for four days, then proceed as before. Time to boil the tongues, two hours. Probable cost, 4d. each. Sufficient, one tongue for one person.