Hot scarlet tongue and caper sauce

• 1 scarlet tongue, soaked overnight if necessary
• 25 g (1 oz) butter

Let the tongue soak in a large bowl of cold water for the appropriate length of time.

Now put it into a large casserole and cover with fresh cold water. Put the lid on the pan, bring it slowly to the boil and simmer for 2½–3½ hours until the tongue can be very easily pierced with a skewer; it should feel very tender and soft. Remove it from the heat and let it sit in its hot stock while