Remove the skin from the onion and lard it with cloves and a bay leaf spice. Put the tongue in a saucepan with enough water to just cover it, boil it once, add the larded onion and peppercorns (no salt!) and simmer on low heat. After half an hour taste the water, if it seems salty add a little more water, if it is too bland add a little more salt. Make the tongue about 1 # 1, 5 hours. For the cooking test, pierce a meat fork deeply in the thickest part, if it can be pulled out very easily, the tongue is cooked. Place the tongue in a large enough bowl of cold water, peel off the thick skin and cool to lukewarm.
Rinse and drain the plums, cut them in half and remove the seeds. Wash the lemon well with hot water, dry it and grate a little bit of peel, then cut it in half and squeeze the juice from one half. Mix cornstarch with 1 tbsp port wine.
Put port wine with juice of one lemon, sugar, lemon zest, a tiny bit of pepper and cardamom in a saucepan and bring to a boil. Stir in the dissolved cornstarch (maizena), bring to a boil and stir in the plums. Make short, pull the saucepan from the kitchen stove and cool a tiny bit.
Cut the tongue into thin slices, spread them out on the plates in a fan shape.
Chop the anchovy and mix well with white wine, vinegar and 3 tablespoons of olive oil.
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