1. Boil the beef tongue with the onion, the carrot, the bay leaf and salt in plenty of water for about 2.5 hours until tender.
2. While still warm, skin the cooked tongue, then cut it into thin slices on the diagonal; strain the cooking liquid.
3. For the sauce, melt the butter, stir in the flour and cook until light brown.
4. Pour in the 4 dl of stock specified for the sauce, cook until thickened, stirring constantly, then add the Madeira.
5. Simmer the sauce for a few minutes, season with pepper and turn the tongue slices in it.
6. Serve the tongue in Madeira sauce with rice or mashed potatoes and steamed vegetables.
Tip: Skin the tongue while hot - once cold, the skin is much harder to peel off.
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