Sheep's Tongues.
Boil them in soup stock until tender, with a seasoning of salt, pepper and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig of parsley, some whole black pepper tied in a little white bag and removed after an hour.) When done add to the stock some browned flour and butter, tomato juice to taste, and a little lime juice. Garnish with triangles of toast around the dish.