Tongue Slices, with Spinach and Sauce Tartare.
Braise the tongue as described for sheep’s tongues (see page 158): arrange a circle of the slices around a platter, and on each slice smooth a little hill (enough for one person) of spinach prepared as described in the same receipt for “sheep’s tongues with spinach.” Put either a spoonful of sauce Tartare or a slice of lemon into or on the top of each spinach-mold. This makes a nice lunch or dinner dish.