Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, ½ cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and ½ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.