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Sheep's Tongues in Papers

Wash the tongues and blanch them until the skins can be easily removed, and then peel them off. Place them in a stewpan, cover with nicely flavored stock and boil until tender. Butter as many sheets of paper as there are tongues, and over each spread a mixture of finely-chopped mushrooms and sweet herbs that have been worked up in a lump of butter and seasoned with pepper and salt. Drain the tongues, lay them on pieces of paper and wrap them up well so that none of the seasoning can escape. Place them on a gridiron and broil over a clear fire, turning them when done on one side. Spread a folded napkin on a hot dish, lay the tongues in the papers on it, garnish with fried parsley, and serve.