• 4 sheep’s tongues
• 1 oz. butter or margarine
• 1 onion

Soak the tongues well in salt water for 1 hr., then blanch and dry them. Melt the fat in a stew-pan and add the roughly sliced vegetables. Put on a tightly fitting lid and toss for 10 min. over a very low heat. Lay the tongues on top, add the bouquet garni, peppercorns and enough stock almost to cover the vegetables. Place the bacon on top of the tongues. Cover with greased greaseproof paper, a