Codfish-tongues au Beurre Noir.

ake eighteen blanched codfish-tongues, as for No. 47, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on hot dish; pour a pint of drawn butter over, and decorate each side of the dish with a few sprigs of parsley, then send to the table.

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