Soak a whole ox tongue, or a half tongue cut lengthways, in cold water overnight.
Cook by boiling as above, with vegetables, but only for 1 1/2 hours, then skin the tongue, remove bones and gristle from the base of the tongue and mince all the fat finely.
Put the tip and straight part of the tongue in a fireproof dish containing raw sauerkraut and several slices of smoked bacon; moisten with stock in which it was cooked and white wine, half and half.
Leave to cook for 1 1/2 to 2 hours in a moderate oven.
Make small meat balls with the parts of the tongue, bound with beaten egg; roll them in breadcrumbs and cook in a frying-pan together with Strasburg sausages.
Serve the tongue on the sauerkraut, arrange the meat balls round it, with the sausages, and steamed potatoes.