Take a fresh neats tongue raw, make a hole in the lower end, and take out some of the meat, mince it with some Bacon or Beef suet, and some sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt, and some grated parmisan or fat cheese, pepper, and ginger; mingle all together, and fill the hole in the tongue, then rap a caul or skin of mutton about it, and bind it about the end of the tongue, boil it till it will blanch: and being blanched, wrap about it the caul of veal with some of the forcing, roast it a little brown, and put it in a pipkin, and stew it with some claret and strong broth, cloves, mace, salt, pepper, some strained bread, or grated manchet, some sweet herbs chopped small, marrow, fried onions and apples amongst; and being finely stewed down, serve it on fine carved sippets, with barberries and slic’t lemon, and run it over with beaten Butter. Garnish the dish with grated or searced manchet.
[ 7. To stew a Neats Tongue otherways, whole, or in pieces, boiled, blanch it, or not.]
Take a tongue and put it a stewing between two dishes being raw, & fresh, put some strong broth to it and white wine, with some whole cloves, mace, and pepper whole, some capers, salt, turnips cut like lard, or carrots, or any roots, and stew all together the space of two or three hours leisurely, then blanch it, and put some marrow to it, give it a warm or two, and serve it on sippets finely carved, and strow on some minced lemon and barberies or grapes, and run all over with beaten Butter.
Garnish your dish with fine grated manchet finely searced.
[ 8. To boil a Tongue otherways.]
Salt a tongue twelve hours, or boil it in water & salt
till it be tender, blanch it, and being finely boil’d, dish it in a clean dish, and stuff it with minced lemon, mince the rind, and strow over all, and serve it with some of the Gallendines, or some of the Italian sauces, as you may see in the book of sauces.
[ To boil a Neats Tongue otherways, of three or four days powder.]
Boil it in fair water, and serve it on brewice, with boiled turnips and onions, run it over with beaten Butter, and serve it on fine carved sippets, some barberries, goosberries, or grapes, and serve it with some of the sauces, as you may see in the book of all manner of sauces.