Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, ½ cup of chopped boiled tongue, ½ cup of chopped mushrooms, ½ cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal.