How to make
Take a well washed tongue and boil it in water with the celery, onion and salt. After boiling, peel it.
Make a white sauce - béchamel sauce, from the flour, milk, sugar, half the butter and a little salt and then add the raisins. Boil the sauce for about 10 minutes, salt and acidify it with lemon juice.
Season with bits of butter. Pour the prepared sauce over the cooked tongue. Serve with a suitable garnish.
