|Onions||2 , peeled and sliced|
|Oil||15 Milliliter (1 Tablespoon)|
|Carrots||2 , peeled and diced|
|Canned peeled tomatoes||8 Ounce (1 Can / 226 Gram)|
|Freshly ground black pepper||To Taste|
|Stock||1 Pint (450 Milliliter)|
|Freshly chopped parsley||15 Milliliter (1 Tablespoon)|
|Capers/Chopped gherkins||15 Milliliter (1 Tablespoon)|
|Bacon rolls||4 (For Garnish)|
Wash the tongues thoroughly and trim if necessary.
Fry the onions in oil until golden brown then transfer to an ovenproof casserole.
Lay the tongues on the onion and surround with the carrot and tomatoes.
Season well, pour in sufficient stock just to cover and sprinkle with the parsley, and capers or gherkins.
Cover and cook in a moderate oven for about 1 1/2 hours, until tender.
Taste and adjust the seasonings.
The tongues can be removed and skinned, and then reheated again in the sauce before serving, if preferred.
Serve garnished with bacon rolls.