Prepare the brains as in the following recipe. Wash the tongues and simmer until the skin can be removed. Line a greased basin with suet pastry. Fill with layers of sliced tongue, cleaned and roughly-chopped brains, seasoning of parsley, finely-chopped shallot, flour, and salt and pepper, and slices of hard-boiled egg. Add the milk and cover with suet pastry. Cover with greased greaseproof paper and steam for 3–3½ hr.