Slice the remains of a boiled ox tongue - a canned one will answer the purpose - and steep for an hour in a mixture of lemon juice and oil. Now drain and place in a buttered frying-pan with a few sliced button mushrooms, a little minced onion and parsley, and a sprinkling of pepper and salt. Add a tablespoonful of sherry and a teaspoonful of lemon juice and cook slowly for a quarter of an hour, taking care that the meat does not burn.

Just before serving add a little hot stock and a spoonful of tomato sauce.