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To Bake 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 bake a Neates tongue. First pouder the tongue three or foure dayes, and then seeth it in faire water, then blanche it and Larde it and season it with a little pepper and Salt, then bake it on Rie paste, and before you cloase vp your pie, strowe vppon the tongue a good quantitie of Cloues and Mace beaten in powder, and vppon that halfe a pounde of Butter, then close vp your pye verye close but make a rounde hole in the toppe of the pie. Then when it hath stoode more then foure houres in the Ouen, you must put in halfe a pint of Vineger or more, as the Vineger is sharpe, then close vp the hole very close with a peece of past and set it in the ouen againe.

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