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TONGUE, DRESDEN (a German recipe)

Procure a fresh bullock's tongue, wash well, and wipe it quite dry. Put a large piece of butter into a stewpan, which must be deep enough to close well when the meat is in. Dredge in some flour; put the tongue in; let it brown nicely on one side, then turn it. When nicely browned all over, season it well; add a pint and a half of water. Cover close, and let it simmer--not boil--three hours and a half. Add more water if the gravy wastes much. There must be enough left to serve with the tongue, which is eaten hot with potatoes, but it is equally good cold. Garnish and serve with slices of lemon.