Jewish Stewed Tongue

Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten minutes.
Serve hot or cold.