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Tongues, Sheep's

Wash half a dozen sheep's tongues, put them into a saucepan with as much boiling stock as will cover them, and let them simmer gently until tender. Take off the skin, and trim the tongues in halves. Dish them in a circle, the roots inwards, and pour into the centre mashed turnips, green peas, or a little onion sauce. Time to simmer one hour or more. Probable cost, about 4d. each. Sufficient for five or six persons.