Scald and blanch the Tongues, removing the skins. Throw them into cold water. Dry and pique or lard very delicately with larding needles. Season well with salt and pepper. Slice the bacon into fine strips and lay in the bottom of a saucepan; place the Tongues over this. Place on top another fine layer of bacon in very fine strips. Add the minced carrots, onion, herbs, and salt and pepper again to taste. Let simmer about fifteen minutes and then moisten with about a pint of boiling water or broth. Let it cook over a slow fire about three hours. Then take out the Tongues, place them on a hot dish, strain the sauce through a sieve, set back on the stove a few seconds, and add
Lamb Tongues are prepared in the same manner when braised or smothered.