Take for preference, corned lambs' or sheeps' tongues of a good pink color, and boil them not less than 2 hours, which may be done the evening before they are served, if more convenient. Put them into cold water and peel off the outside and split them lengthwise in two.

Having the halves ready in a dish when the roast meat is done, after taking it out lay the tongues in the fat and glaze in the baking pan for about 5 min-utes,then take them out slightly browned and glazed and keep hot.

Cook an artichoke for each dish, as directed further on, boiling them, that is to say, like summer cabbage or cauliflower, but cut them in halves instead of quarters; only scoop out the fibrous part before cooking. Drain them well. Serve half a tongue in the small dish and a half artichoke at each end, and a spoonful of brown gravy over the vegetable without covering the tongue. Tongue and spinach may be served the same way.

Cost of material - 4 tongues 20, artichokes and gravy 10; 30c for 8 dishes or about 4 cents per order.