Boil half a dozen sheep’s tongues with one or two slices of bacon, one
carrot, one onion, two cloves, two or three sprigs of parsley, salt and
pepper (some add two table-spoonfuls of sherry or port wine, but this
may be omitted), and enough boiling water (or, better, stock) to cover
them. Let them simmer about one and a half hours, replenishing the
boiling water or the stock when necessary. When thoroughly done, skin
and trim them neatly; lay them between two plates, to flatten them. A
professional cook would glaze them with the stock boiled down in which
they were cooked; however, this is only for the sake of appearance.
Arrange them in a circle around a dish, with a _Mayonnaise_ sauce poured
in the centre.