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To Roast A neates Tongue


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To roast a Neates tongue, on the French fashion. CHop sweet hearbs fine, with a piece of a raw Apple season it with Pepper, Ginger, and the yolke of a new laid Egge, chopt small to mingle amongst it: then stuffe it well with that farcing, and so roast it. The sawce for it is Uergis, Butter, and the iuyce of a Lemmon, and a little Nutmegge. Let the Tongue lye in the sawce when it goeth to the Table. Garnish your Dish as you thinke fittest, or as you are furnisht.

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