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1
After scrubbing and soaking the veal, put it in a heavy pot large enough to accommodate it, and cover it with cold water.
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2
Toss in the onion and seasonings, and bring to a boil, then lower the heat and cook at a lively simmer for 45 minutes.
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3
Let the tongue cool in the liquid until you can handle it, and peel off the tough outer skin all around.
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4
Pour off the broth through a strainer and save it.
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5
Now for the final braising with this vegetable accompaniment.
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6
Melt the butter in the pot in which you are cooking the tongue, and saute the vegetables for a minute or so.
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7
Add the Madeira, let it cook down a little, and lay the tongue on top.
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8
Pour about 3/4 cup of the tongue cooking liquid around it, cover with foil and then with the pots cover, and set it all in a preheated 325 oven for 1 hour, checking once to see that there is sufficient liquid, and adding more tongue broth if necessary.
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9
The veggies should be moist but not swimming in liquid.
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10
When its done, cut yourself three or four diagonal slices, and spread them on a warm plate surrounded by the vegetables.
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11
Try a tongue sandwich with lettuce, mayonnaise, and Dijon mustard, with a couple of cornichons alongside.
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12
Warm slightly any remaining slices of tongue, and serve in a warm Sauce Gribiche (page 160).
