1 beef tongue, 3 tbsp. tablespoons oil, 2 tbsp. spoons of flour, 50 grams of raisins. salt, sugar, horseradish, taste buds.

Tongue peel, cook over low heat for 2 hours. Add carrots, onions, celery root and continue cooking under the lid until done. Remove tongue, remove skin, cut into fibers with slices.

Sauce: melt butter, add flour to it, brown until light brown, dilute with broth, in which the tongue was cooked, add washed jazz, grated horseradish, salt, sugar