Part 24 (2/2)

Or for change, put some pared turnips boiling in fair water, & being tender boil'd, drain the water from them, dish them in a clean dish, and run them over with beaten b.u.t.ter, dish your tongues and udders on them, and your colliflowers on the tongues and udders, run them over with beaten b.u.t.ter; or in place of colliflowers, carrots in thin quarters, or sometimes on turnips and great boil'd onions, or b.u.t.ter'd cabbidge and carrots, or parsnips, and carrots b.u.t.tered.

_Neats Tongues and a fresh Udder in Stoffado._

Season them with pepper, salt, and nutmeg, then lard them with great lard, and steep them all night in claret-wine, wine vinegar, slic't nutmegs and ginger, whole cloves, beaten pepper, and salt; steep them in an earthen pot or pan, and cover or close them up, bake them, and serve them on sops of French bread, and the spices over them with some slic't lemon, and sausages or none.

_Neats Tongues stewed whole or in halves._

Take them being tender boil'd, and fry them whole or in halves, put them in a pipkin with some gravy or mutton-broth, large mace, slic't nutmeg, pepper, claret, a little wine vinegar, b.u.t.ter, and salt; stew them well together, and being almost stewed, put to the meat two or three slices of orange, sparagus, skirrets, chesnuts, and serve them on fine sippets; run them over with beaten b.u.t.ter, slic't lemon, and boil'd marrow over all.

Sometimes for the broth put some yolks of eggs, beaten with grape-verjuyce.

_To stew a Neats Tongue otherwayes._

Make a hole in the but-end of it, and mince it with some fat bacon or beef-suet, season it with nutmeg, salt, the yolk of a raw egg, some sweet herbs minced small, & grated parmisan, or none, some pepper, or ginger, and mingle all together, fill the tongue and wrap it in a caul of veal, boil it till it will blanch, and being blancht, wrap about it some of the searsing with a caul of veal; then put 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 b.u.t.ter, 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 s.h.i.+lling, fry it in sweet b.u.t.ter; 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 b.u.t.ter, 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, b.u.t.ter, 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 b.u.t.ter over all.

_To marinate a Neats-Tongue either whole or in halves._

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic't ginger, whole cloves, slic't nutmegs, and large mace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic't lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic't lemon or lemon-peel, Pack them close.

_To fricase Neats-Tongues._

Being tender boil'd, slice them into thin slices, and fry them with sweet b.u.t.ter; being fried put away the b.u.t.ter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet herbs chopped small, as tyme, savory, sweet marjoram, and parsley; stew them well together, then dissolve some yolks of eggs with wine-vinegar or grape-verjuyce, some whole grapes or barberries. For the thickening use fine grated manchet, or almond-paste strained, and some times put saffron to it. Thus you may fricase any Udder being tender boil'd, as is before-said.

_To dress Neats-Tongues in Brodo Lardiero, or the Italian way._

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