Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water.
Otherways powder them with bay-salt, and being well smoakt, hang them up in a garret or cellar, and let them come no more at the fire till they be boil’d.
[ To prepare a Neats-tongue or Udder to roast, a Stag, Hind, Buck, Doe, Sheep, Hog, Goat, Kid, or Calf.]
Boil them tender and blanch them, being cold lard them, or roast them plain without lard, baste them with butter, and serve them on gallendine sauce.
[ To roast A Neats Tongue.]
Take a Neats-tongue being tender boil’d, blanched, and cold, cut a hole in the but-end, and mince the meat that you take out, then put some sweet herbs finely minced to it, with a minced pippin or two, the yolks of eggs slic’t, some minced beef-suet, or minced bacon, beaten ginger and salt, fill the tongue, and stop the end with a caul of veal, lard it and roast it; then make sauce with butter, nutmeg, gravy, and juyce of oranges; garnish the dish with slic’t lemon, lemon peel and barberries.
[ To roast a Neats-Tongue or Udder otherways.]
Boil it a little, blanch it, lard it with pretty big lard all the length of the tongue, as also udders; being first seasoned with nutmeg, pepper, cinamon, and ginger,
then spit and roast them, and baste them with sweet butter; being rosted, dress them with grated bread and flower, and some of the spices abovesaid, some sugar, and serve it with juyce of oranges, sugar, gravy, and slic’t lemon on it.