Tongue with White Sauce and Raisins


1 beef tongue
1 carrot
1 parsnip
1 onion
100 g/4 oz raisins
1 tbsp flour
2 tbsp butter

Put thoroughly washed tongue into a pot, add peeled and washed roots and onion, season with salt. Cover contents of the pot with hot water and put it on a stove. Cook for 2-3 hours. Take tongue out of the pot, dip into iced water and remove the skin. Make sauce from the tongue cooking liquid. Slightly fry 1 tbsp in the same quantity of butter, add strained broth (1 1/4 cups), bring to simmer, add picked over and washed raisins and cook 5-10 minutes. Remove sauce from the heat, season with salt, add lemon juice, piece of butter, and mix well.

Just before serving slice tongue into thin slices, put on a plate, add garnish (green peas, pasta, braised cabbage, potato or pea puree), and dress tongue slices with sauce.

Sauce could be made without adding raisins, or tongue could be served without sauce, just drizzled with broth.

Pork tongue could be used instead of beef, but then the cooking time has to be 1-2 hours.