on the top, put on the lid, and cook gently for 20 minutes. Then add hot stock to nearly cover the vegetables, lay the bacon on the top of the tongues, cover with a greased paper, put on the lid, and cook gently for 2½ hours, or until the tongues are tender. When ready, skin them, slit them in halves lengthwise, brush over with warm glaze, place them on a buttered paper on a baking-sheet, and put them into a moderate oven for a few minutes to re-heat. Dish in 2 rows on a bed of mashed potato, or a purée of spinach, pour a little hot sauce round, and serve the remainder in a sauce-boat.
Time.—About 3 hours. Average Cost, 1s. 10d. to 2s. 2d. Sufficient for 5 or 6 persons.
1067.—SHEEP'S TONGUES, FRIED. (Fr.—Langues de Mouton frites.)
Ingredients.—4 sheep's tongues, ⅓ of a pint of tomato or piquante sauce, 3 ozs. of butter, breadcrumbs, mirepoix of vegetables, as in preceding recipe.
Method.—Braise the tongues as directed in the preceding recipe. Warm the butter, dip each half tongue in it, and coat these with breadcrumbs, pressing them firmly on with a knife. Turn the butter into a sauté-pan, and fry the tongues until the entire surface is lightly browned. Dish on a bed of spinach or green-pea purée, and serve the sauce round the base of the dish.
Time.—About 3 hours. Average Cost, 4d. each. Sufficient for 5 or 6 persons.
1068.—SHEEP'S TROTTERS, STEWED. (Fr.—Pieds de Mouton en Ragoût.)
Ingredients.—2 gangs (8) of dressed trotters, 1 small onion, 1 tablespoonful of flour, milk, salt and pepper.
Method.—Wash the trotters, put them into a stewpan, cover them with milk and water in equal proportions, add the onion sliced, season with salt and pepper, cover, and cook gently for about 3 hours, or until the bones may be easily removed. Take away the bones, strain the liquor if necessary, add milk to increase the quantity to ¾ of a pint, return it to the stewpan, and re-heat. Mix the flour smoothly with a little milk, pour it into the stewpan, stir until boiling, simmer for 10 minutes, and season to taste. Replace the trotters, and when thoroughly hot, serve.
Time.—From 3 to 3½ hours. Average Cost, 1s. 2d. to 1s. 6d. Sufficient for 2 or 3 persons.
Note.—Sheep's trotters may also be boiled in stock or water until the bones are easily removed, and afterwards marinaded and fried in batter. Or they may be stuffed with sausage meat or veal forcemeat, and either coated with egg and breadcrumbs, or dipped into batter and fried in hot fat. (See recipes for cooking calf's feet and cow-heel.)
