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Listed in: Meat / Lamb and Mutton
4 sheep's tongues
Boiling water
Salt, pepper
3 tablespoons flour
3 tablespoons butter or drippings
1 teaspoon finely chopped onion
2 cups stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
Wash tongues carefully, put into a stew pan, cover with boiling water, cover, and simmer for two hours. Cool, remove skin, cut in two lengthwise, sprinkle with salt and pepper and put in a cold place until next day. Roll tongues in some of the flour, sauté in butter with onion until a rich brown and remove from pan. Put rest of flour in frying-pan, and add one pint of stock to make gravy. Season with salt, pepper, and lemon juice. Serve with boiled rice. Servings, 8
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