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HUNGARIAN TONGUE (a German recipe)

Take a fresh bullock's tongue. Put it into a stewpan with a carrot, an onion, a clove of garlic, a bay-leaf, a tea-spoonful of salt, half a dozen peppercorns, half a fresh lemon sliced, and as much water as will cover it. Let it boil; then draw the saucepan to the side of the fire, and simmer gently until the tongue is quite tender. Take off the skin, and trim the tongue neatly; strain and reduce the gravy. Mix a table-spoonful of flour very smoothly with two ounces of butter. Keep stirring over the fire until it is lightly browned, and steam a bruised clove of garlic in the browning. Add gradually three-quarters of a pint of gravy, and when quite smooth and thick stir in the juice of half a lemon. Pour a little of the sauce into the dish with the tongue, and send the rest to table in a tureen. Garnish the dish with parsley and sliced lemon. Time, two hours to simmer the tongue. Probable cost of tongue, from 3s. 6d. to 4s. 6d. Sufficient for eight or nine persons.