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Sheep's Tongues, Stewed

Soak three sheep's tongues in salt and water for two hours, boil them in stock till the skin will peel off easily, and skin them. Let them get cold, then cut them into slices the third of an inch thick. Take half a pint of thick brown sauce nicely seasoned and flavoured. Dip the slices into this, and arrange them in a circle on a dish. Sprinkle finely-grated bread-crumbs thickly over them, pour a little oiled butter upon them, and brown them in the oven or before the fire. Pour the sauce into the centre of the circle, and garnish the dish with toasted sippets. If brown gravy is not at hand, it may be made as follows. Put half a pint of stock made from bones into a saucepan with a moderate-sized onion or two shallots, a scraped carrot, a bunch of parsley, a clove, and three or four outer sticks of celery. Simmer all gently together for an hour. Strain the gravy, add pepper and salt if required, thicken it with a little brown thickening, stir a glass of port into it, and it will be ready for use. Time to boil the tongues, two hours. Probable cost, 4d. to 6d. each. Sufficient for four or five persons.