A number of excellent dishes can be prepared from the dainty tongue of the lamb, whether it be pickled or fresh. If pickled blanch it in hot water a moment to draw out its acidity, then plunge into cold water, drain, and cut into thin slices, toss them about in a little butter a moment, cover with gravy nicely seasoned and slightly thickened, and serve on toast. The fresh tongue should be first boiled and then cooked in the gravy whole, if preferred; but they are more evenly permeated with the gravy if quartered or sliced.

E. G. R.