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Beef Tongue, Milanaise

Procure a fresh beef tongue, rub it all over with a tablespoon salt and half teaspoon pepper. Place mirepoix, in braising pan with an ounce butter, lay the tongue over, then cook on the fire for twenty minutes, turning the tongue and stirring the vegetables once in a while. Moisten with a pint water, one-half gill white wine, two gills demi-glace, two gills tomato sauce, and add a saltspoon saffron. Cover the pan, boil for five minutes, then set in oven for two hours and a half, basting the tongue once in a while. Remove, take up the tongue, plunge it in cold water, remove and skin it, then neatly trim all around and keep hot until required. Plunge four ounces spaghetti in a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then cut in inch pieces, place in a saucepan with six sliced canned mushrooms, one ounce cooked ham, cut in julienne strips and a very small sliced truffle, skim fat from the surface of the sauce, then strain it in the spaghetti pan, mix well and cook for five minutes, adding one ounce Parmesan cheese. Mix well, place the spaghetti in a large, hot dish, cut the tongue in quarter-inch slices, arrange over the spaghetti one overlapping another. Strain the sauce into a saucebowl and serve.