Soak tongue in cold water for approximately six hours.
Simmer, for two hours, in a covered kettle of salted water.
Remove tongue, plunge for a minute in cold water.
Peel off skin.
Lay sliced salt pork in bottom of baker.
Make a bed of onions, carrots and garlic.
Add tongue.
Arrange pieces of veal shank around it.
Spread seasoning evenly.
Moisten with wine or cider and beef stock.
Add salt and pepper.
Close and bake.
SAUCE: Strain juice out of the clay baker into a saucepan.
Add raisins and pine nuts if desired.
Thicken the sauce with corn starch (2 tablespoons in half cup of water).
A small glass of Madeira wine (2 tablespoons) as a final touch makes it an elegant dish.