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Lamb's Tongue Salad

One pint of pickled lambs's tongues, one pint hot boiled potatoes, parsley, pepper, French dressing, lettuce.

Drain and cut the lambs' tongues into thin slices. Put a layer in the bottom of a salad bowl, then a layer of thin sliced, hot boiled potatoes, then another layer of tongue, sprinkling of parsley and a little pepper, and so continue until you have the desired quantity. Mix it with a French dressing, and serve on lettuce leaves.