Part 14 (2/2)
6. _Neats-feet otherways, or any Feet frica.s.sed, or Trotters._
Being boil'd tender and cold, take out the hair or wool between the toes, part them in halves, and fry them in b.u.t.ter; being fryed, put away the b.u.t.ter, and put to them grated nutmeg, salt, and strong Broth.
Then being fine and tender, have some yolks of eggs dissolved with vinegar or verjuyce, some nutmeg in the eggs also, and into the eggs put a piece of Fresh b.u.t.ter, and put away the frying: and when you are ready to dish up your meat, put in the eggs, and give it a toss or two in the pan, and pour it in a clean dish.
1. _To hash Neats-tongues, or any Tongues._
Being fresh and tender boil'd, and cold, cut them into thin slices, fry them in sweet b.u.t.ter, and put to them some strong broth, cloves, mace, saffron, salt, nutmegs grated, yolks of eggs, grapes, verjuyce: and the tongue being fine and thick, with a toss or two in the pan, dish it on fine sippets.
Sometimes you may leave out cloves and mace; and for variety put beaten cinamon, sugar, and saffron, and make it more brothy.
2. _To hash a Neats-Tongue otherways._
Slice it into thin slices, no broader than a three pence, and stew it in a dish or pipkin with some strong broth, a little sliced onion of the same bigness of the tongue, and some salt, put to some mushrooms, and nutmeg, or mace, and serve it on fine sippets, being well stewed; rub the bottom of the dish with a clove or two of garlick or mince a raw onion very small and put in the bottom of the dish, and beaten b.u.t.ter run over the tops of your dish of meat, with lemon cut small.
3. _To hash a Tongue otherwise, either whole or in slices._
Boil it tender, and blanch it; and being cold, slice it in thin slices, and put to it boil'd chesnuts or roste, some strong broth, a bundle of sweet herbs, large mace, white endive, pepper, wine, a few cloves, some capers, marrow or b.u.t.ter, and some salt; stew it well together, and serve it on fine carved sippets, garnish it on the meat, with gooseberries, barberries, or lemon.
4. _To hash a Tongue otherways._
Being boil'd tender, blanch it, and let it cool, then slice it in thin slices, and put it in a pipkin with some mace and raisins, slic't dates, some blanched almonds; pistaches, claret or white whine, b.u.t.ter, verjuyce, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boil'd hard, or raw, give it a warm, and dish up the tongue on fine sippets.
Garnish the dish with fine sugar, or fine searced manchet, lay lemon on your meat slic't, run it over with beaten b.u.t.ter, _&c._
5. _To hash a Neats Tongue otherways._
Being boil'd tender, slice it in thin slices, and put it in a pipkin with some currans, dates, cinamon, pepper, marrow, whole mace, verjuyce, eggs, b.u.t.ter, bread, wine, and being finely stewed, serve it on fine sippets, with beaten b.u.t.ter, sugar, strained eggs, verjuyce, _&c._
_6. To stew a Neats Tongue whole._
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 b.u.t.ter. 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 s.p.a.ce 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 b.u.t.ter.
Garnish your dish with fine grated manchet finely searced.
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