(Lingua Di Bue Alle Olive)
Scald the tongue and peel off the skin. Then put it back to boil until fully cooked.
Melt a piece of butter and brown half a medium sized onion cut in slices. When the onion is browned remove it from the butter and dilute in the latter a teaspoonful of flour. When the flour begins to brown, thin it with one or two cups of soup stock hot and passed through a sieve. Mix and boil for ten minutes, seasoning with salt and pepper.
When the sauce is prepared place the tongue in the saucepan containing it and let it cook again on a low fire for about an hour, turning it over frequently and keeping it moistened with the gravy. Cut some olives in a spiral to remove the stone and place it in the saucepan with the tongue. This becomes more tasty if left with the olives for one or two days.