Stewed Fresh Tongue

Soak a fresh tongue in cold water for one hour, then boil it three
hours and remove the skin. Place the tongue in a stewpan with half
a head of celery, one turnip, one carrot and two onions cut in
small pieces, one dozen cloves, salt and cayenne. Simmer for one
and one-half hours. Take out the tongue and add to the gravy one
tablespoonful of made mustard, one of Worcestershire sauce, three
tablespoonfuls of mushroom catsup, three picketed gherkins chopped,
one glass of port or red wine, and two ounces of butter, creamed with
three ounces of browned flour. Cook until smooth. Return the tongue to
the sauce and simmer half an hour.