SHEEP’S TONGUES, WITH SPINACH.

[Illustration]

Braise a number of sheep’s-tongues with salt pork, parsley, onion, some

whole peppers, a tea-spoonful of sugar, and enough stock to cover them.

Let them simmer one and a half hours. Serve with spinach in the centre

of the dish, and seasoned with lemon-juice, a little of the tongue

stock, some Cayenne pepper, salt, and butter. Serve the tongues around

it, and diamonds or fancy cuts of fried bread (_croûtons_) around the

outside circle.