Washed and cleaned language put to boil with vegetables (chopped), salt and bay leaf. Prepare the sauce fry the flour with 1 tbsp butter, quenched with a little vinegar and pour 1 cup broth, which is boiled tongue. Mix well with a wire, add yoghurt and boil for 10-15 minutes, then pass with little butter. Serve as the language is cut into slices, garnished with pilaf (cooked in the broth from cooking the tongue), pour the sauce and sprinkle with chopped parsley.