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To Hash neates Tongues

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

To hash Neates Tongues. BOyle them, and blaunch them, and slice them in pieces, put them into a Pipkin with Razins of the Sunne, large Mace, Dates sliced, a fewe blauncht Almonds, and Claret Wine, boyle all together with halfe a pound of sweet Butter, Uergis, and Sugar. Straine a Ladle full of liquour, with the yolkes of about halfe a dozen Egges.


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