Sheep’s Tongues à la Mayonnaise.
Boil half a dozen sheep’s tongues with one or two slices of bacon, one carrot, one onion, two cloves, two or three sprigs of parsley, salt and pepper (some add two table-spoonfuls of sherry or port wine, but this may be omitted), and enough boiling water (or, better, stock) to cover them. Let them simmer about one and a half hours, replenishing the boiling water or the stock when necessary. When thoroughly done, skin and trim them neatly; lay them between two plates, to flatten them. A professional cook would glaze them with the stock boiled down in which they were cooked; however, this is only for the sake of appearance. Arrange them in a circle around a dish, with a Mayonnaise sauce poured in the centre.