it in a pipkin with some claret and gravy, cloves, salt, pepper, some grated bread, sweet herbs chopped small, fried onions, marrow boild in strong broth, and laid over all, some grapes, gooseberries, slic’t orange or lemon, and serve it on sippets, run it over with beaten butter, and stale grated manchet to garnish the dish.
Or sometimes in a broth called Brodo Lardiero.
[ To hash or stew a Neats tongue divers wayes.]
Take a Neats-tongue being tender boil’d and blancht, slice it into thin slices, as big and as thick as a shilling, fry it in sweet butter; and being fried, put to it some strong broth, or good mutton-gravy, some beaten cloves, mace, nutmeg, salt, and saffron; stew them well together, then have some yolks of eggs dissolved with grape verjuyce, and put them into the pan, give them a toss or two, and the gravy and eggs being pretty thick, dish it on fine sippets.
Or make the same, and none of those spices, but only cinamon, sugar, and saffron.
Sometimes sliced as aforesaid, but in slices no bigger nor thicker than a three pence, and used in all points as before, but add some onions fried, with the tongue, some mushrooms, nutmegs, and mace; and being well stewed, serve it on fine sippets, but first rub the dish with a clove of garlick, and run all over with beaten butter, a shred lemon, and a spoonful of fair water.
Sometimes you may add some boil’d chesnuts, sweet herbs, capers, marrow, and grapes or barberries.
Or stew them with raisins put in a pipkin, with the sliced tongue, mace, slic’t dates, blanched almonds, or pistaches, marrow, claret-wine, butter, salt, verjuyce, sugar, strong broth, or gravy; and being well stewed, dissolve the yolks of six eggs with vinegar or grape verjuyce, and
dish it up on fine sippets, slic’t lemon, and beaten butter over all.