Tongue, to pot.
Prick the tongues with a skewer, and salt them with bay-salt and saltpetre, to make them red. Boil them till they will just peel; season with mace and a little pepper, to your liking; bake them in a pot well covered with butter, and they will keep as long as any potted meat.
Tongue and Udder, to roast.
Have the tongue and udder boiled and blanched, the tongue being salted with saltpetre; lard them with the whole length of large lardoons, and then roast them on a spit, basting them with butter: when roasted, dress them with grated bread and flour, and serve up with gravy, currant-jelly by itself, and slices of lemon.
Sheep’s Tongue, or any other, with Oysters.
Boil six tongues in salt and water till they are sufficiently tender to peel. Slice them thin, and with a quart of large oysters put them in a dish, with some whole spice and a little claret, and let them stew together. Then put in some butter, and three yolks of eggs well beaten. Shake them all well together, and put some sippets and lay your tongues upon them.
Tripe, to dress.
Take of the finest tripe, and, when properly trimmed, cut it in pieces about four inches square; put it in a stewpan, with as much white wine as will almost cover it: slice in three or four race of ginger, quarter in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion. When this has stewed gently a good while, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked. Take up the tripe, a bit at a time, with a fork, and lay it in a warmed dish; pour on it the liquor in which the anchovies were dissolved. Sprinkle on it a little lemon juice. Those who are fond of onions or garlic may make either the prevailing ingredient.
Tripe, to fricassee.
Cut into slices the fat part of double tripe; dip them into eggs or batter, and fry them to lay round the dish. Cut the other part into long slips, and into dice, and toss them up with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar. Season with pepper and salt, and serve up.