Classic Culinary Arts:

Lambs Tongues Stewed Recipe

Six tongues, three heaping table-spoonfuls of butter, one large onion, two slices of carrot, three slices of white turnip, three table- spoonfuls of flour, one of salt, a little pepper, one quart of stock or water and a bouquet of sweet herbs. Boil the tongues one hour and a half in clear water; then take up, cover with cold water, and draw off the skins. Put the butter, onion, turnip and carrot in the stew-pan, and cook slowly for fifteen minutes; then add the flour, and cook until brown, stirring all the while. Stir the stock into this, and when it boils up, add the tongue, salt, pepper and herbs. Simmer gently for two hours. Cut the carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes, and the carrots and turnips one hour. Place the tongues in the centre of a hot dish. Arrange the vegetables around them, strain the gravy, and pour over all. Garnish with parsley, and serve.