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Calf's Tongue, Italienne

Slice and place in a braising pan half a carrot, half an onion, two sliced leeks, one branch each celery and parsley, with one bay leaf and one clove, adding a tablespoon melted lard; gently brown for ten minutes, occasionally stirring meanwhile. Place three very fresh calves' tongues over the vegetables. Season with a teaspoon salt and half a teaspoon pepper. Moisten with half pint water, one gill demi-glace and one gill tomato sauce. Cover the pan and let boil for five minutes. Remove, take up the tongues, carefully skin them, trim neatly and split in two lengthwise. Arrange in a baking dish. Boil the sauce on the range for ten minutes, then strain through a Chinese strainer into a saucepan, adding ten finely chopped, canned mushrooms, two tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley and a tablespoon sherry; thoroughly mix, boil for five minutes, and pour the sauce over the tongues. Sprinkle a tablespoon grated Parmesan cheese over, set to bake in oven for fifteen minutes. Remove and send to the table in the same dish.