* 2 medium tongues of Veal
* ½ a Lemon and Sea salt for cleaning the Tongue
* 2.5 tablespoons Sea salt (for Boiling)
* 200g (7 oz) White wine
* 85g (3.5 oz) Carrots, peeled and chopped
* 85g (3.5 oz) Onions, peeled and sliced
* 3.4 Litres (6 Pints) cold water for Boiling
* ½ teaspoon White pepper
* 1 hot Chilli pepper, sliced into rings (de-seeded if desired)
* 110g (4 oz) Butter
* 75g (3 oz) Plain flour
* 1 tablespoon Sea salt (for the Sauce)
* 110g (4 oz) Capers (rinsed and drained if Salted)
* 25g (1 oz) Vinegar (for Sauce)

===Method===
'''cleaning the tongues'''
* Under cold running water, scrub the Tongues with a Brush.
* Rub with half a Lemon and a handful of Salt then leave for 15 minutes
* Place the tongues in a large pan and cover with cold water
* Bring to the Boil and Simmer for 12 minutes, skimming any surface scum
* Remove the tongues and discard the water and quickly rinse in cold water. Clean the pot
'''cooking the tongues'''
* Add the tongues to the pot, together with 3.4 Litres of cold water, the Vegetables, Wine, Herbs and 2.5 tablespoons of Salt
* Bring to the Boil and Simmer until the tongues are cooked (about 2 to 2.5 hours)
'''caper sauce'''
* Add the Butter and Flour, white pepper and salt to a small pan and once the Roux browns, add enough of the Strained Stock to make the Sauce. Once it thickens, stir in the Chillies.
'''final preparation'''
* Peel the tongues, removing any gristle, Fat or connective tissues
* Slice diagonally, a little less than 1 cm (½")
* Arrange on a large platter and sprinkle with half of the Capers
* Pour half of the Sauce over the tongues and Capers and the rest, serve in a sauce dish. Sprinkle the remaining capers over the final layer of sauce.

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