Tongue in Wine Sauce with Olives

Ingredients

• tongue
• water
• salt
• onion
• 1 spoonful flour
• 1 glass white wine
• 1 cup broth
• olives

Instructions

1. Scald the tongue, take off the skin, and leave it a while in cold water so it gives up its blood, then boil it with water and salt and cut it into slices. For the sauce, fry onion, throw in one spoonful of flour and let it toast, then add at once a glass of white wine and a cup of broth. Let it cook, strain the sauce, add stoned olives, and leave it to cook over a slow fire.