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Ingredients: - A tongue of beef - 2 anchovies, capers - 30 gr. of lard - 1 clove of garlic - 1 carrot, parsley - Basil or marjoram - 1 glass white wine - 1 spoonful of oil - pickled cucumber - Butter
Place a tongue of beef in boiling water and keep it there until you can peel it. Place it in a casserole dish over a mixture of finely chopped garlic, carrot, parsley and a few leaves of basil or marjoram. Add to the casserole the wine and the water necessary to cover it, salt, pepper and a spoonful of oil; let it cook slowly for about 4 hours, then cut it into slices, degrease and mash the sauce, add a pinch of capers, a sliced pickled gherkin and a piece of fresh butter. Serve the tongue covered with this sauce, and a side of mashed potatoes.
