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Beef Tongue, Arlequin

Place a mirepoix in braising pan with two tablespoons lard and brown for ten minutes. Lay fresh beef tongue over the mirepoix, season with a good teaspoon salt and half teaspoon pepper, pour in a half gill white wine, pint water, three gills demi-glace, and boil for five minutes. Dilute a saltspoon saffron in tablespoon water and add to tongue, cover pan and set in oven for two hours and a half, basting and turning once in a while. Remove, take up tongue, plunge in cold water for five minutes, peel off skin and pare it all around, then cut in quarter-inch-thick slices and dress on a hot dish, one overlapping another. Cut three Spanish sweet red peppers in half-inch squares, place in a small saucepan with twelve sliced, canned mushrooms and six finely sliced pickles. Skim fat off surface, strain through a Chinese strainer into pan, let boil for ten minutes, pour sauce over tongue and serve.