Part 25 (1/2)
Boil a Neats-tongue in a pipkin whole, halves, or in gubbings till it may be blanched, cover it close, and put to it two or three blades of large mace, with some strong mutton or beef broth, some sack or white-wine, and some slices of interlarded bacon, sc.u.m it when it boils, and put to it large mace, nutmeg, ginger, pepper, raisins, two or three whole cloves, currans, prune, sage-leaves, saffron, and divers cherries; stew it well, and serve it in a fine clean scoured dish, on slices of French-Bread.
_To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets._
Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet b.u.t.ter, being fried put away the b.u.t.ter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten b.u.t.ter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.
_To hash a Neats-tongue whole or in slices._
Boil it tender and blanch it, then slice it into thin slices, or whole, put to it some boil'd or roast chesnuts, some strong broth, whole cloves, pepper, salt, claret wine, large mace and a bundle of sweet herbs; stew them all together very leisurely, and being stewed serve it on fine carved sippets, either with slic't lemon, grapes, gooseberries, or barberries, and run it over with beaten b.u.t.ter.
_To dry Neats Tongues._
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 b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter; 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.
_To make minced Pies of a Neats tongue._
Take a fresh Neats-tongue, boil, blanch, and mince it hot or cold, then mince four pound of beef-suet by it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies.
_To bake Neats tongues to eat cold, according to these figures._
Take the tongues being tender boil'd and blanched, leave on the fat of the roots of the tongue, and season them well with nutmeg, pepper, and salt; but first lard them with pretty big lard, and put them in the Pie with some whole cloves and some b.u.t.ter, close them and bake them in fine or course paste, made only of boiling liquor and flour, and baste the crust with eggs, pack the crust very close in the filling with the raw beef or mutton.
_To bake two Neats-tongues in a Pie to eat hot, according to these Figures._
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 b.a.l.l.s 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 b.u.t.ter; close it up & bake it, then liquor it with verjuyce, gravy, and yolks of eggs.
_To bake a Neats tongue hot otherways._