Lambs Tongues Stewed - Six tongues, three heaping table-spoonfuls of
butter, one large onion, two slices of carrot, three slices of white
turnip, three table-spoonfuls of flour, one of salt, a little pepper,
one quart of stock or water and a bouquet of sweet herbs. Boil the
tongues one hour and a half in clear water; then take up, cover with
cold water, and draw off the skins. Put the butter, onion, turnip and
carrot in the stew-pan, and cook slowly for fifteen minutes; then add
the flour, and cook until brown, stirring all the while. Stir the
stock into this, and when it boils up, add the tongue, salt, pepper
and herbs. Simmer gently for two hours. Cut the carrots, turnips and
potatoes into cubes. Boil the potatoes in salted water ten minutes,
and the carrots and turnips one hour. Place the tongues in the centre
of a hot dish. Arrange the vegetables around them, strain the gravy,
and pour over all. Garnish with parsley, and serve.