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Stewed Lambs' Tongues

Place six lambs' tongues in a saucepan of water and boil for an hour and a half; take them out, plunge into cold water, take out again and skin. Place a little more than three tablespoonfuls of butter in a saucepan, with an onion cut in slices, two slices of carrot and three of turnip, and cook gently for a quarter of an hour. Sprinkle in three tablespoonfuls of flour, and stir well until it is brown, pour in a quart of stock, boil it up, put in the tongue, and sprinkle over a tablespoonful of salt and a little pepper, and add a bunch of sweet herbs. Place the saucepan at the side of the fire, and let it simmer for two hours. When they are done, put the tongues in the center of the dish, garnish with a vegetable, strain the gravy over, and serve. Mutton. Sheep's Brains, Poulette Cleanse the brains by placing them in boiling water, wash them well in cold water and let them drain. Prepare in a stewpan a quantity of sauce with a little stock thickened with the white of an egg, a little butter, cream and flour, also two or three small onions finely minced, boiled and mashed, a few small mushrooms, a squeeze of lemon juice and pepper and salt to taste. Pour one teaspoonful of lemon juice over each brain, sprinkle a little marjoram and sage over them, then put the brains into the sauce, and allow them to simmer gently for twenty minutes. Remove them when done, and place them on a dish. Boil up the sauce, pour it over, and serve.