1 pickled beef tongue (4-5 lb.)
2 tbsp. butter
3 carrots, sliced thin
2 onions, chopped
4 oz. cooked ham, diced
1/2 c. red or white wine
1 lb. 13 oz. can peeled tomatoes
Salt & pepper
1 bay leaf
1/2 tsp. thyme
2 tbsp. chopped parsley, optional

Wash tongue and place in a kettle with enough water to cover. Simmer 2-2 1/2 hours until barely tender. Remove from kettle, peel off the skin and trim the root well.

Melt butter in a heavy saucepan, add carrot and onion, cook until lightly browned. Add diced ham. Add wine, 1/2 cup liquid from tongue, tomatoes, bay leaf, thyme, salt and pepper to taste. Add tongue to sauce and simmer covered until tender. Slice tongue. Arrange in deep heated dish, pour sauce over and sprinkle parsley over if desired. If sauce is too thin, cook over heat for a few minutes to reduce or thicken with a little flour paste. 6-8 servings.