Boil for one hour, take off the skin and lay the tongue in a covered roaster, or in a pot with a broad bottom, upon a bed of vegetables, a small carrot cut into dice, a small onion sliced, a stalk of celery minced, and chopped parsley. Just cover all with water from the pot in which the tongue was boiled, fit a close lid upon the baking pan and simmer gently two hours. Take out the tongue and keep it warm over hot water while you season the vegetables and gravy well, and rub them through a colander. Lay the tongue in an open baking-pan; pour the gravy over it, set on the upper grating of a quick oven a few minutes to brown, and serve with the gravy about it.