Sheep's Tongues Recipe

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.

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