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Sheep's Tongues, with Turnips

Take eight tongues of an equal size; let them disgorge in a little water and flour, and next blanch them. When thoroughly blanched, put them in a stewpan to braize. In case you should have a haricot of beef, or of mutton, or other meat, they will all equally answer the purpose for sheep's tongues: when the latter are done, peel them, and cut them in two. Dish them miroton way, and cover with the sauce of the haricot, the turnips of course being put in the middle. It is customary in French cookery to call anything made with turnips haricot.