Italian Tongue.

Just 4 u

Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and
2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of
tomato−sauce, 1/2 cup chopped mushrooms, lemon−juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.