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Tongue, Hungarian

Put a fresh tongue on the fire with just cold water enough to cover it, and with it a carrot, an onion, a bay-leaf, a couple of slices of lemon, some black pepper, salt, and a little garlic. Let it simmer gently for about two hours till quite tender. Skin and trim it. Either serve it whole or cut into slices, and arranged in a ring with the following thick sauce in the centre. Strain the liquor which the tongue was cooked in (this should be reduced in the simmering to a mere gravy); brown a large table-spoonful of flour in a good-sized piece of butter; braise two or three cloves of garlic, and let them steam a little while in the browning; then add the strained gravy by degrees, stirring it quite smooth. Add a little lemon-juice or vinegar; and, whether the tongue be served whole or sliced, the sauce must be dished with it. If garlic be objected to, make a thick sauce of grated horse-radish, a carrot bruised fine, sorrel, capers, and a little wine. Garnish with lemon slices and parsley.