1056 | Lamb-tongue Salad.
—Have six cooked, pickled lamb’s tongues; pare them neatly, and cut them into very thin slices; lay them in a dish, adding two cooked and sliced potatoes, a pinch of salt, half a pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of sweet oil. Mix the whole well together, then dress it in a bowl, sprinkle a little chopped parsley over, and decorate with a few small lettuce-leaves. Send to the table.