Proceed with the tongues precisely as in the last, and prepare the
following sauce: cut about fifty scoops of carrots and fifty of turnips
(with an iron scoop) a little larger than a pea, peel also forty very
small onions, put them altogether in a stewpan with an ounce of butter
and a quarter of an ounce of powdered sugar, pass them for ten minutes
over a sharp fire, tossing them over now and then; add half a pint of
good white stock, let them stew till tender and the broth is reduced to
glaze, then turn them into the sauté-pan with the stock you warmed the
tongue in, stir all round together, dress the vegetables in the centre,
pour the glaze over the tongue, and serve; if the carrots are old they
require to be stewed separately, as they take so much longer than the
turnip or onion.