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Sheep's Tongues, Larded and Roasted

Soak and boil four tongues as for broiling. Skin them, and lard the upper portion evenly with thin strips of fat bacon. Wrap each tongue separately in a sheet of oiled paper, tie them to a spit, and roast them before a clear fire. When done enough, arrange them on a hot dish, garnish with cut lemon, and send good brown gravy to table in a tureen. Time to roast the tongues, an hour and a half. Probable cost, 4d. to 6d. each. Sufficient, three or four tongues for a dish.