Polish Stewed Tongue

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.