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Quantity for 6 Persons.

For Cooking.

 1 fresh, smoked or pickled beef tongue

 1 bay-leaf

 6 pepper-corns

 2 cloves

 Some soup greens

 ½ onion

 3 qts. of water

For Frying.

 2 tbsps. of butter

 1 tbsp. of flour

 ½ cup of bouillon or water

 ½ wine glass of red wine

 ½ tsp. of sugar

 Juice of ¼ lemon

Preparation:

When the tongue is soft, take it out of the water and skin it. You can serve the tongue in this manner or cold and sliced. If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in ¼ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ¼ of an hour, basting it several times. Then serve. The gravy must be strained.

Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales.