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1
Bring a large pot of water to a boil.
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2
Add the tongue, and simmer, covered, for about 20 minutes.
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3
Remove the tongue and discard the water.
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4
Rinse the pot.
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5
Pour fresh water into the same pot.
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6
Pierce the onion with the cloves, and add to the pot, along with the carrot, celery, leek, orange zest, 1 tablespoon of the white vinegar, the bay leaves, saffron, thyme, peppercorns, and salt.
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7
Lower the tongue into the pot, making sure the water almost covers the meat.
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8
Bring to a boil, and simmer, covered, for about 2 hours, depending on the weight of tongue, until it is tender when pierced with a knife.
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9
As it cooks, replenish the water as needed so the tongue remains almost covered.
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10
While the tongue cooks, heat the oil in a saute pan.
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11
Add the flour, stirring, over low heat without browning for about 4 minutes.
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12
Strain in about 1 cup of the tongue-cooking water, whisk, and add the tomato, white wine, remaining tablespoon vinegar, capers, cornichons, and a little salt and pepper.
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13
Bring to a boil, and simmer for about 15 minutes over a low heat, until the sauce reduces a bit.
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14
Adjust the salt and pepper to taste.
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15
When the tongue is done, turn off the heat.
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16
When it is cool enough to handle, remove the tongue from the water, and peel the skin off with a sharp knife.
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17
Cut on the diagonal into slices about 1/4 inch thick, and arrange on a serving platter.
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18
Discard the vegetables or use for soup.
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19
Pour the sauce over the slices, and sprinkle parsley over all.
