| How To Cook: |
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1. Wash the tongue and put it in a saucepan with the carrot, onion, parsley, bay leaf, salt and pepper.
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2. Cover with tepid water, put on a lid and bring to boiling point.
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3. Simmer for 2 - 3 hours.
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4. When the tongue is cooked, rinse in cold water and skin immediately.
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5. Carve the tongue into slices and keep hot in a fireproof dish.
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6. Make a sauce with the butter, flour and ˝ pint of the stock in which the tongue was cooked.
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7. Add the washed and stoned raisins and simmer for 10 minutes, stirring well.
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8. Add the lemon juice, season if necessary and pour the sauce over the tongue.
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9. Serve with green peas and potato puree.
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