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Fresh beef Tongue Should Be Parboiled

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Fresh beef tongue should be parboiled, skinned, larded and roasted, and eaten with a cameline sauce.

Item, you should know that the tongue of an old beef is better than that of a young one, so some say; others say the opposite.


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