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Ox Tongue, Fresh, Stewed

Soak a fresh ox tongue for about an hour. Drain it, and put it into a saucepan with plenty of cold water. Bring it slowly to a boil, then draw the saucepan to the side, and simmer very gently until it is done enough. Take off the skin. Brown a table-spoonful of flour in two ounces of butter; add as much of the liquid in which the tongue was boiled as will make the sauce of the thickness of cream, and put with it a finely-minced onion, a table-spoonful of chopped parsley, half a table-spoonful of bruised capers, two sardines, a little sliced lemon, and salt and cayenne to taste. Simmer the tongue in this sauce of about an hour, place it on a hot dish, boil the sauce up once more with a table-spoonful of vinegar and a glassful of sherry of Madeira, pour it over the tongue, and serve immediately. Time, altogether, about four hours. Probable cost, 4s. to 6s. Sufficient for eight or nine persons.