Language wash well and place in a deep pan with water. Once the water has boiled, add a little salt, peppercorns and bay leaves and boil about 2 hours or until the skin of the language starts to peel. Cooked tongue wash with cold water and peel. Two onions are peeled and cut into thin rings. In a pan of suitable size Put 3 tablespoons olive oil and onions. Add vermouth and stir slowly. Add brown sugar and half a glass of white wine and cook until the onions soften and become golden brown. During this time, the tongue is cut into thin slices and put in a pan with the remaining olive oil. Language slices turn to golden brown on both sides, add the wine and raisins. Cook over low heat about 5 minutes. The pieces are arranged on language caramelised onions.