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Virginia Beef Tongue

I beef tongue, fresh

¼ cup butter or fat

1 cup brown sugar

1 tablespoon whole cloves

1 cup stewed cranberries

½ lemon

Scrub the tongue and simmer it until tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves, and lemon, sliced. Simmer the tongue in this mixture for one-fourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley, and serve.

Tongue may be jellied and served cold.