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To Bake An oxe Toung


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To bake an Oxe toung. Chapter. vii. SEeth the toung till it be tender, then slyce it on a boorde in fayre peeces: and take a good quantity of Marow slyced smal, cast it into the bottome of the pye: & lay the slices of the toung vpon it: and betwixte euery one some marow, and a little salt vpon them. Bake it the space of an howre, then tost halfe a manchet a little at the fyre, and put the tostes into halfe a pynte of Redde wine with a little uineger, straine them out together: the take cloues, Mace, Sinimon and Suger, seeth them in ye liquor tyll it waxe somewhat thick: make a hole in ye couer of the Pye, put it in, set the Pye agayne into the Ouen for a quarter of an howre, and serue it.

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