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Boiled Beef's Tongue

1 fresh tongue 1 chopped carrot 1 chopped onion 12 whole cloves 2 bay leaves 1 cup raisins Salt Wash the tongue; throw it into a kettle of boiling water; bring to a boil; then simmer gently for two hours. Remove the tongue; skin it and put it into a kettle with the vegetables, cloves, bay leaves, raisins and enough of the water in which the tongue was boiled to cover them. Cover the saucepan; stew gently for two hours, adding the salt at the end of one hour; remove the tongue and serve in a border of the carrots and raisins.