Wash tongue, place in kettle with water to cover.

Add salt, celery, onion, carrot, bay leaves, peppercorns, and cloves.

Cover and cook at simmering for 1 hour per pound or till tender.

Plunge tongue into cold water and strain cooking liquid.

Skim off fat.

Return 4 cups of liquid to a kettle and boil down to 2 cups.

Cut off any remaining root on the tongue.

Slit skin on the bottom, peel off the skin and discard.

Combine the cooked down stock, wine, lemon juice, sugar, Worcestershire sauce, salt, and pepper.

Pour into flat casserole and add tongue and onion slices.

Taste — season more if desired.

Chill several hours or overnight.

If some fat escaped skimming, spoon marinade through a sieve after it chills and pour over tongue again.

The tongue will keep several days this way.

Makes at least 10 servings.