The accomplisht cook: or, The art & mystery of cookery

it self, mingle them together, and season them with an ounce of cloves and mace beaten, some salt, half a preserved orange, and a little lemon-peel minced, with a quarter of a pound of sugar, four pound of currans, a little verjuyce, and rose-water, and a quarter of a pint of sack, stir all together, and fill your Pies. _To bake Neats tongues to eat cold, according to these figures._ Take the tongues being tender boil'd and blanched, leave on the fat of the roots of the tongue, and season them well with nutmeg, pepper, and salt; but first lard them with pretty big lard, and put them in the Pie with some whole cloves and some butter, close them and bake them in fine or course paste, made only of boiling liquor and flour, and baste the crust with eggs, pack the crust very close in the filling with the raw beef or mutton. _To bake two Neats-tongues in a Pie to eat hot, according to these Figures._ Take one of the tongues, and mince it raw, then boil the other very tender, blanch it, and cut it into pieces as big as a walnut, lard them with small lard being cold & seasoned; then have another tongue being raw, take out the meat, and mince it with some beef-suet or lard: then lay some of the minced tongues in the bottom of the Pie, and the pieces on it; then make balls of the other meat as big as the pieces of tongue, with some grated bread, cream, yolks of eggs, bits of artichocks, nutmeg, salt, pepper, a few sweet herbs, and lay them in a Pie with some boild artichocks, marrow, grapes, chesnuts blanch't, slices of interlarded bacon, and butter; close it up & bake it, then liquor it with verjuyce, gravy, and yolks of eggs. _To bake a Neats tongue hot otherways._ Boil a fresh tongue very tender, and blanch it; being cold slice it into thin slices, and season it lightly with pepper, nutmeg, cinamon, and ginger finely beaten; then put into the pie half