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TONGUE, STEWED (another way)

Simmer the tongue for two hours in just enough water to cover it; peel it, and return it to the water, adding some pepper, mace, and cloves tied up in a piece of muslin. Cut some turnips and capers very small, slice some carrots, and add these also to the liquor with half a pint of beef gravy, a wine-glassful of white wine, and a bunch of sweet herbs. Stew all together very gently for an hour and a half longer; take out the spice and sweet herbs, and thicken the gravy with flour worked into a small piece of butter.