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Virginia Beef Tongue

Stew a large fresh beef tongue in water enough to cover it until done and then remove the skin. Take one teacup of the liquor in which the tongue was cooked and add to it one teacup of brown sugar, one of stewed cranberries, one-half teacup of the best butter, one tablespoon of whole cloves and one-half lemon, sliced. Simmer the tongue in this mixture for one-fourth hour before serving. Place the tongue on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve.