Cut boiled tongue into slices; fry them in a little hot butter, with a
sprinkle of minced onion thrown in. Then, for the sauce, take out the
slices of tongue; put in a tea-spoonful of flour, and when brown, a
tea-cupful of hot water. When done, strain, and season with salt and
pepper; add a table-spoonful of chopped pickles (piccalilli is best);
however, common cucumber pickles may be used, with a little mustard
added; or the sauce may be flavored with capers, or with both capers and
pickles. Let the slices of tongue soak in the sauce until ready to
serve, then arrange the slices of tongue on a platter, one lapped over
the other, and pour over the sauce. A beef tongue may be braised, and
served with spinach or _sauce Tartare_, as described for sheep’s
tongues.