Tongue with capers

Ingredients

• 700 g. of tongue of veal in one piece
• 1 spring of celery
• 1 laurel leaf
• 1 carrot
• For the pickle:
• 1 teaspoonful of mustard
• The juice of one lemon
• 1 spoonful of vinegar
• 5 spoonfuls of olive oil
• 50 g. of capers
• 50 g. of gherkins
• 1 green pepper
• 1 yellow pepper
• 3 tender spring onions
• Salt and pepper