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Sheep's Tongues, with Cabbage Let-Tuces

The tongues are first of all to be braised. Take a dozen and a half good cabbage-lettuces, wash them very clean, and blanch them. When they are cold, and you have squeezed all the water out of them, open them in two, take off the stalks, powder a little salt and pepper over the lettuces; shut them, and give them a good form; place them in a stewpan and surround with layers of bacon; moisten with a little braise, or anything to give them a good taste; otherwise take the "pot-top," with a little broth and salt. When the lettuces are quite done, drain them, and squeeze them in a cloth to extract the grease. Dish them in rosettes, first a tongue, then a lettuce, and so on successively. Put a large tongue in the centre to improve the look of the rosette. Another time cut the tongues in two, and dish them miroton way--that is, one half of a tongue, and lettuce, alternately. In this case, put mixed vegetables in the centre, and cover both the tongues and the lettuce with Spanish sauce.