Fresh Cod's Tongues with Black Butter or Chopped Sauce

Pour two quarts of water into a saucepan, let boil, then add half a pound of carrots, and a quarter of a pound of onions, both finely minced, a few sprigs of parsley, and two gills of vinegar. Let the whole boil for fifteen minutes, then throw in the cods' tongues; cover the saucepan; at the first boil remove it from the hot fire to keep the liquid at the same heat, but without boiling for fifteen minutes; then remove and drain the tongues, wipe them on a cloth to dry all the moisture, and dress them on a very hot dish; season with salt, pepper, and chopped parsley, then pour over a liberal quantity of black butter passed through a fine sieve; set the dish for a few moments in the oven before serving. Instead of black butter a chopped sauce (No. 539) can be substituted.