Wash veal tongue, pour it with water, enough to cover it, and boil it with carrots, celery, parsley root, bay leaf, black pepper and salt. After boil language peel and cut it into pieces that return to broth. Separately saute chopped lukv fat, then add the flour, pour the cooked vegetables with broth. Pour in the roux sauce and let it boil along with the language. Add shattered cream and lemon juice optional. Serve with a slice of lemon.