Brown Fricassee Of Sheep's Tongue

Ingredients

• 4 sheep's tongues
• Boiling water
• Salt, pepper
• 3 tablespoons flour
• 3 tablespoons butter or drippings
• 1 teaspoon finely chopped onion
• 2 cups stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon juice

Instructions

1. Wash tongues carefully, put into a stewpan, cover with boiling water, cover, and simmer for two hours. Cool, remove skin, cut in two lengthwise, sprinkle with salt and pepper and put in a cold place until next day. Roll tongues in some of the flour, sauté in butter with onion until a rich brown and remove from pan. Put rest of flour in frying-pan, and add one pint of stock to make gravy. Season with salt, pepper, and lemon juice. Serve with boiled rice. Servings, 8.