Fricassee of Calf’s Tongues.
Boil the tongues one hour. Pare, and cut into thick slices. Roll these in flour, and fry in dripping five minutes. Put the tongues into a saucepan; add sliced onion, thyme and parsley. Cover with a cupful of your soup or other gravy. Simmer half an hour, covered tightly. Take up the tongues and keep them warm; strain the gravy; thicken, put in four or five thin slices of lemon, from which the peel has been taken; boil one minute, and pour over the fricassee.