In a pot, place tongue, peppercorns, bay leaf, celery, salt, onion, garlic, Worcestershire sauce and enough water to cover meat. Simmer over medium heat until tongue is tender.Drain and reserve stock for the gravy.
Slice the tongue and arrange on a platter. Set aside.
In a saucepan, melt butter and add in flour to make a roux.Pour in broth and stir until smooth.
Simmer over medium heat and add in cheese and cream. Simmer until thick and pour on top of the tongue slices. Serve immediately.