Sometimes for variety you may make brewis with some fresh beef or good mutton broth, with some of the fat of the beef-pot; put it in a pipkin with some large mace, a handful of parsley and sorrel grosly chopped, and some pepper, boil them together, and scald the bread, then lay on the boil’d tongue, mace, and some of the herbs, run it over with beaten butter, slic’t lemon, gooseberries, barberries, or grapes.
Or for change, put some pared turnips boiling in fair water, & being tender boil’d, drain the water from them, dish them in a clean dish, and run them over with beaten butter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them over
with beaten butter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil’d onions, or butter’d cabbidge and carrots, or parsnips, and carrots buttered.
[ Neats Tongues and a fresh Udder in Stoffado.]
Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic’t nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic’t lemon, and sausages or none.
[ Neats Tongues stewed whole or in halves.]
Take them being tender boil’d, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic’t nutmeg, pepper, claret, a little wine vinegar, butter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten butter, slic’t lemon, and boil’d marrow over all.
Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.
[ To stew a Neats Tongue otherwayes.]
Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then put