Austrian Braised Tongue

• Boil a large fresh beef tongue in salted water until tender.
• Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven.
• Baste often with the sauce.

Serve hot, and pour over the sauce; garnish with parsley.