To bake a Neates tongue to be eaten hot
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To bake a Neates tongue to be eaten hot". [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 bake a Neates tongue to be eaten hot. BOyle it tender, and pill off the skinne, take the flesh out at the but-end: mince it small with Oxe suit, and marrow. Season it with Pepper, Salt, Nutmeg, parboyld Currens, and a minced Date cut in pieces. Take the yolkes of two new layd Egges, and a spoonefull of sweet Creame, worke all together with a siluer spoone, in a Dish, with a little powder of a dryed Orenge pill: sprinckle a little Uergis ouer it, and cast on some Sugar. Then thrust it in againe as hard as you can cram it. Bake it on a Dish in the ouen: baste it with sweet Butter, that it may not bake drye on the outside: when it is to be eaten sawce it with Uinegar and Butter, Nutmeg, Sugar, and the iuyce of an Orenge.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

calf
oxen
marrow
pepper
salt
nutmeg
dates
yolks
eggs
cream
podour
oranges
sugar
butter


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:30>. Accessed on November 20, 2019, 5:58 pm.




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