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Beef Tongue En Papillottes

Pare and neatly trim a medium, fresh beef tongue. Arrange a mirepoix in a braising pan, and lay the tongue over. Season with a teaspoon salt and half teaspoon pepper, spread two tablespoons lard over the vegetables, then cook on fire ten minutes. Moisten with a quart water, one gill claret, one gill demi-glace and one gill tomato sauce, place lid on, boil ten minutes, then set in oven two hours, turning tongue in gravy every half hour. Remove, lift up tongue, plunge in cold water, then peel off skin with a coarse towel, then cut in twelve even slices and keep on a plate till required. Skim fat from surface of sauce, then let reduce on the fire to one pint. Strain sauce into another saucepan, add twelve finely chopped, canned mushrooms and four tablespoons bread crumbs, pour in two tablespoons sherry, and boil ten minutes. Remove to a table. Cut from a raw ham twelve thin slices same size as the tongue. Cut six pieces white paper fifteen inches square, fold in two, then cut each piece in semi-heart-shape length and width of the paper, open and lightly oil both sides. Place one slice of ham in centre of one-half of paper, spread a little sauce on top of ham, then place a piece of tongue over sauce. Spread a little more sauce over tongue, then another piece of tongue, more sauce, and finally a piece of ham. Envelop the tongue, etc., by twisting both edges of the paper. Place on a tin, set in oven ten minutes. Remove and serve.