A made Dish of Sheepes tongues
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 "A made Dish of Sheepes tongues". [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:

A made Dish of Sheepes tongues. BOyle them tender, and slice them in thinne slices: then season them with Sinamon, Ginger, and a little Pepper, and put them into a Coffin of fine Paste, with sweet Butter, and a few sweet Hearbes, chopt fine. Bake them in an Ouen. Then take a little Nutmeg, Uinegar, Butter, Sugar, the yolke of a new laid Egge, one spoonfull of Sacke, and the iuyce of a Lemon: Boyle all these together on a chafing-dish of Coales, and put it into your Pye: shog it well together, and serue it to the Table.

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.
  <http://www.medievalcookery.com/search/display.html?nevvb:21>. Accessed on February 23, 2020, 9:11 am.

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