To bake a Neates tongue to be eaten hot
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 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
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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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