Oven-Browned Sheep'S Tongues
Soak the sheep's tongues for 2 hours in cold water, plunge for 5 minutes into boiling water, then skin them and remove bone and gristle at the root of the tongues, then brown them in lard, and with sliced carrots and onions, simmer in a httle stock.
Chop some shallots, mushrooms, and parsley; mix them with some soft bread soaked in stock, add salt and pepper.
Put some of the mixture in a greased fireproof dish.
Cut the tongues in half lengthways, and arrange them on top; cover with the rest of the mixture; moisten with a little white wine: sprinkle with breadcrumbs, pour some melted butter or fat over it all and brown in a moderate oven for 30 minutes.