Stewed Sheep’s Tongues.
Speak for six sheep’s tongues several days before you want them, unless you have access to a large market. Wash well in several waters. Boil in hot, salted water half an hour, to loosen the skins. Take these off and trim neatly. Put a cupful of your soup—before adding the tapioca—into a saucepan, with a quarter-pound of sliced salt pork, a teaspoonful of chopped onion, pepper, and a lump of white sugar. Lay in the tongues, sliced lengthwise, and stew half an hour. Lay the slices in rows, overlapping one another, upon a hot dish; thicken the gravy with browned flour, add the juice of a lemon, boil once, and pour upon the tongues.