Polish Stewed Tongue

• Cook a fresh tongue until tender; skin and slice thin.
• Put a large spoonful of butter in a saucepan; add a chopped onion; let brown.
• Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon.
• Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar.
• Add the sliced tongue and simmer ten minutes.

Serve hot or cold.