To roast a Neates tongue
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To roast a Neates tongue". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To roast a Neates tongue, on the French fashion. CHop sweet hearbs fine, with a piece of a raw Apple season it with Pepper, Ginger, and the yolke of a new laid Egge, chopt small to mingle amongst it: then stuffe it well with that farcing, and so roast it. The sawce for it is Uergis, Butter, and the iuyce of a Lemmon, and a little Nutmegge. Let the Tongue lye in the sawce when it goeth to the Table. Garnish your Dish as you thinke fittest, or as you are furnisht.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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