Fillets of Tongue

Cut cold boiled tongue in pieces about four inches long, two wide and half an inch thick. Dip in melted butter and in flour. For eight fillets put two table-spoonfuls of butter in the frying-pan, and when hot, put in the tongue. Brown on both sides, being careful not to burn. Take up, and put one more spoonful of butter in the pan, and then one heaping teaspoonful of flour. Stir until dark brown; then add one cupful of stock, half a teaspoonful of parsley and one table-spoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil up once, and then pour it around the tongue, which has been dished on thin strips of toast. Garnish with parsley, and serve. For a change, a table-spoonful of chopped pickles, or of capers, can be stirred into the sauce the last moment.