Austrian Braised Tongue.
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a
lemon. Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours. Serve with apple-sauce.