Soak the tongues in cold water for two hours in winter, and one in
summer, and drain. Throw them in boiling water, and leave till you can
easily take the skin off; then skin and clean well, split in two
lengthwise, and let cool. Put in a stewpan two ounces of bacon cut in
thin slices, a bay-leaf, two sprigs of thyme, four of parsley, two
cloves, three green onions and six small red or white ones, one carrot
cut in four pieces, salt and pepper, then the tongues; add also half a
pint of broth, same of water, same of white wine; set in a moderately
heated oven, and simmer about four hours; have the stewpan covered as
nearly air-tight as possible. Then take the tongues from the pan and
drain them; knead well together two ounces of fresh butter, with two
teaspoonfuls of chopped parsley, a little salt and allspice; spread some
on each of the tongues as soon as they are cold; envelop each in oiled
paper, broil them gently on a slow fire, and serve with the paper.
You may also when prepared and cooked as above directed, and instead of
broiling them, place a _puree_ on a dish, and serve them on a _puree_,
pouring on the whole the sauce in which they have cooked, and straining
it at the same time.
They are really more delicate when broiled.