Take one of the tongues, and mince it raw, then boil the other very tender, blanch it, and cut it into pieces as big as a walnut, lard them with small lard being cold & seasoned; then have another tongue being raw, take out the meat, and mince it with some beef-suet or lard: then lay some of the minced tongues in the bottom of the Pie, and the pieces on it; then make balls of the other meat as big as the pieces of tongue, with some grated bread, cream, yolks of eggs, bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay them in a Pie with some boild artichocks, marrow, grapes, chesnuts blanch’t, slices of interlarded bacon, and butter; close it up & bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
[ To bake a Neats tongue hot otherways.]
Boil a fresh tongue very tender, and blanch it; being cold slice it into thin slices, and season it lightly with pepper, nutmeg, cinamon, and ginger finely beaten; then put into the pie half a pound of currans, lay the meat on, and dates in halves, the marrow of four bones, large mace, grapes, or barberries, and butter; close it up and bake it, and being baked, liquor it with white or claret wine, butter, sugar, and ice it.
[ Otherways.]
Boil it very tender, and being blanched and cold, take out some of the meat at the but-end, mince it with some
beef-suet, and season it with pepper, ginger beaten fine, salt, currans, grated bread, two or three yolks of eggs, raisins minced, or in place of currans, a little cream, a little orange minced, also sweet herbs chopped small: then fill the tongue and season it with the foresaid spices, wrap it in a caul of veal, and put some thin slices of veal under the tongue, as also thin slices of interlarded bacon, and on the top large mace, marrow, and barberries, and butter over all; close it up and bake it, being baked, liquor it, and ice it with butter, sugar, white-wine, or grape-verjuyce.
For the paste a pottle of flower, and make it up with boiling liquor, and half a pound of butter.
[ To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.]
Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.