Sliced Tongue in Caper Sauce

• 1 small tin tongue
• 150-300 ml (¼-½ pint) stock
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Slice up the tongue. Any jelly with it goes into the sauce. Mix the stock with the cornflour and heat in a pan till it thickens. Add a dash of soy or Worcestershire sauce, more for colour than flavour, and stir in the capers. Pour this over the tongue slices in a shallow oven dish and bake for ½ hour in a moderate oven at