2 sheep's or 4 lamb's tongues
25 g (1 oz) dripping (fat from roasted meat) or lard
1 medium sized onion (100 g approx)
1 turnip (50 g approx)
1 medium-sized carrot (50 g approx)
2 sticks celery (100 g approx)
6 black peppercorns
250 ml general household stock
2 rashers streaky bacon, without rinds
butter for greasing
1. Prepare the tongues as for Boiled Sheep's or Lamb's Tongues.
2. Heat the dripping or lard in a stewpan.
3. Prepare and slice the vegetables. Add to the pan, cover with a tight fitting lid and simmer for 10 minutes, shaking the pan several times to prevent sticking.
4. Remove the lid and lay the tongues on top of the vegetables.
5. Add the bouquet garni, peppercorns, and enough stock almost to cover the vegetables.
6. Place the rashers on top of the tongues. Cover with buttered greaseproof paper and the lid, and cook gently for about 2 hours or until the tongues are tender.
7. When cooked, strip the skin from the tongue and remove the small bones at the root, together with the excess fat and gristle.
8. Cut the tongues in half lengthways.
9. Brush them with warm meat glaze.
10. Place the tongues on buttered greaseproof paper in a baking tin and reheat in a warm oven for a few minutes.
11. Serve on a bed of hot creamed potatoes or spinach puree.