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To Boile A neates Tongue


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile a neates tongue. In primis, in fayre Water and salt, then peele it, and cut it in the middle, and then boile it in red wine, & all him full of cloues, and a little suger, and then wash it with a little sweete broth, to doe away the sent of the Wine. and you must make a little red Musket with red wine and pruines boyled together, then strayne it, and strayne a litle mustard in a fine clout together, & so serue it.

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