Spanish Fork Press | 1908-06-04 | Page 7 | Sheep's Tongue with Spinach

Sheeps Tongue with Spinach Take six sheeps tongues blanch them for five minutes to enable the white skin to be removed then trim and put them In a frying pan with about a pint of broth of consomm which can be bought In tins one bay leaf a little thyme salt and pepper pep-per Set the frying pan over tho tire until It comes to the boiling point then let It simmer until the tongues are well cooked and glazed take thorn out cut them lengthwise In halves and return them to the frying pan Meanwhile dish some spinach place the pieces of tongue over the spin ach pour the gravy over and servo Immediately