1 beef tongue
1 carrot
1 onion
1 stalk celery
Leek
Mushrooms (judge)
Thyme
Bay leaf
Pepper
Salt, optional
Lump of butter
1 c. bouillon
2 tbsp. flour
2 tbsp. Port Wine

Boil tongue for 1/4 hour; drain and remove skin. Throw out water and put 3 quarts of fresh water, 1 carrot, 1 onion, celery, 1 small clove of garlic, 1 clove, thyme and 1 bay leaf. Put tongue back in with leeks, pepper and salt; let cook for 1 hour.

While tongue finishes cooking, remove 1 cup bouillon from boiling pot. Add 1 chicken bouillon cube to the cup and blend well. Stir in 2 tbsp. flour and 2 tbsp. wine. Simmer over low heat until mixture reduces by about half, or to taste. Taste and adjust seasonings. Serve as a sauce on the side.