A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and cook slowly two hours. Take tongue from water and remove skin and roots. Place in deep pan and surround with carrot, onion, and celery, and parsley; then pour over sauce. Cover closely, and bake two hours, turning after the first hour. Serve on platter and strain around the sauce.
Brown butter, add flour and stir together until well browned. Add gradually four cups of water in which tongue was cooked. Season with salt and pepper and add Worcestershire Sauce. One and one-half cups stewed and strained tomatoes may be used in place of some of the water.