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Tongues, Sheep's, Salted

Wash half a dozen sheep's tongues, and rub into each one a tea-spoonful of moist sugar, a table-spoonful of salt, and a few drops of strong vinegar or lemon-juice. Let them lie for five days. Put them into a saucepan with as much boiling water as will cover them. Let them boil, then draw the saucepan to the side of the fire, and simmer them gently until tender. Take off the skin, trim the roots neatly, and split the tongues in halves. Arrange them in a circle round a dish, and garnish with parsley. Time to simmer, about an hour. Probable cost, 4d. each. Sufficient for a breakfast or supper dish.