Italian Tongue

Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
baked macaroni.