1 beef tongue
1/2 cup vinegar
1/2 cup sugar
1 tablespoon cornstarch (or flour)
1 cup raisins
1 bay leaf
salt
pepper

Put the tongue into a pot with the bay leaf and cover with water. Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top. Remove the tongue and skin it. Keep the tongue warm while making the sauce.

Boil the water that the tongue was cooked in, reducing it to about 1 cup.

Add the vinegar and the sugar, and stir until the sugar is dissolved. Add the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.

Slice the tongue fairly thinly, and spoon some sauce over it to serve.