Put some macaroni into a stewpan with a small lump of butter and milk and water to cover, boil for a few minutes, then strain off the liquid. Pour over the macaroni a small quantity of clear stock, and cook slowly until tender. Chop some cold mutton, also one or two slices of bacon, put them in a stewpan with the macaroni, add the grated peel of half a lemon, and season highly. Grate in one ounce of cheese and toss the whole over the fire until hot, then turn onto a plate and let it cool. Butter a mould, strew grated breadcrumbs in and line it with puff paste. When the mixture is quite cold, put it in the mould, cover it with paste, trimming off neatly round the edges, press them together, and bake the timbale in a rather slow oven. When cooked turn it out of the mould onto a dish, cut off the top and glaze the timbale. Arrange in the opening left by the removal of the top some freshly prepared and chopped salad; garnish round the dish with parsley, slices of cucumber and red radishes, and serve very cold.

Braised Sheep's Tongues With Lettuce

Steep the tongues in warm water with a little flour in it until the blood has soaked out of them, and blanch them, then put the tongues in a stewpan with a good braise, and then let them cook slowly. Wash and blanch as many cabbage lettuces as there are tongues, drain them as free as possible of water, open and cut out the stalks, dust them with salt and pepper, and tie them in their original form. Line a stewpan with slices of fat bacon, put them in the lettuces, moisten to their height with broth, and stew them until tender. When cooked, peel the tongues, drain the lettuces, and squeeze them in a cloth to extract the grease. Arrange the tongues and lettuces on a hot dish alternately, pour a Spanish sauce over them, and serve.

Grilled Sheep's Tongues

Boil the required number of sheep's tongues, skin them, and cut them into slices; spread over each a mixture of pepper, salt and curry powder, roll them up, fasten them with skewers, wrap them in paper, place them on a gridiron and grill them. Serve hot.

Sheep's Tongues In Papers

Wash the tongues and blanch them until the skins can be easily removed, and then peel them off. Place them in a stewpan, cover with nicely flavored stock and boil until tender. Butter as many sheets of paper as there are tongues, and over each spread a mixture of finely-chopped mushrooms and sweet herbs that have been worked up in a lump of butter and seasoned with pepper and salt. Drain the tongues, lay them on pieces of paper and wrap them up well so that none of the seasoning can escape. Place them on a gridiron and broil over a clear fire, turning them when done on one side. Spread a folded napkin on a hot dish, lay the tongues in the papers on it, garnish with fried parsley, and serve.

Stewed Sheep's Tongues

Put two or three sheep's tongues into a saucepan with water and boil them until the skin can easily be removed, which will take about two hours. Skin, cut them lengthwise into halves and put them in a saucepan with a little parsley, chopped shallot, mushrooms, butter, pepper and salt, and pour over sufficient gravy to moisten. Place the saucepan on the fire and cook gently until the tongues are tender. Put them on a dish, strain the gravy over them, and serve.