Austrian Braised Tongue.

Just 4 u

Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of
bacon; sprinkle with paprica; lay in a baking−pan; add 1 onion sliced thin and 1 cup of the water in which the
tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.