Language with cappers sauce

Required products:

1-1,5 kg beef tongue

1 PCs carrots

1 onion - onion

10 white pepper - seeds

1 PCs Bay leaf

600 g the broth from the language for the sauce

3 tbsp. wheat flour
what kind of flour should I choose? we'll show

150 g the milk for the sauce

2 tsp. mustard for sauce mild

50 g cream whipped for sauce

lemon juice - optional

4 tbsp. capers

Pour the language of water to cover it. Bring to a boil. Remove the formed scale. Drain the water.

Again pour the language of hot water and add sliced carrots and onions. Cover and cook on low heat for 2 ,5 hours. Readiness check cooking with a fork. Add Bay leaf, pepper and cook for another 5 minutes.

Remove the language, immerse in cold water. Not allowing to cool, remove the skin from him.

Strain 600g cooked broth into another pan. Bring to a boil. Mix the milk with the dry flour and pour, stir, mix in the broth. Cook over low heat for 5 minutes, then add the mustard and capers. Stir in the cream, season with lemon juice, salt and pepper to taste.

Cut diagonally into thin slices. To the table serve with sauce, mashed potatoes and vegetables.