Lengua Mechada

1 ox tongue
1 small can tomato sauce
6 strips ham with fat or bacon
1 pinch of mustard
1/2 cup white wine
1 clove of garlic
5 tbsps. butter or lard
small can mushrooms
salt and pepper to taste

Procedure:

Scald the tongue and remove the outer skin. Wash with cold water. Insert the strips of ham lengthwise. Put butter or lard in frying pan and brown the tongue. Add the garlic, and fry until brown. Add the salt, pepper and mustard. Transfer the mixture into a kettle. Add the wine, cover and Simmer until the tongue is tender. If necessary add water from time to time. When soft remove from kettle, slice tongue into rounds. Return tongue in the frying pan and add tomato sauce, butter and mushrooms. Simmer and when blended remove from fire. Serve hot.