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

on fine carved sippets, garnish it on the meat, with gooseberries, barberries, or lemon. 4. _To hash a Tongue otherways._ Being boil'd tender, blanch it, and let it cool, then slice it in thin slices, and put it in a pipkin with some mace and raisins, slic't dates, some blanched almonds; pistaches, claret or white whine, butter, verjuyce, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boil'd hard, or raw, give it a warm, and dish up the tongue on fine sippets. Garnish the dish with fine sugar, or fine searced manchet, lay lemon on your meat slic't, run it over with beaten butter, _&c._ 5. _To hash a Neats Tongue otherways._ Being boil'd tender, slice it in thin slices, and put it in a pipkin with some currans, dates, cinamon, pepper, marrow, whole mace, verjuyce, eggs, butter, bread, wine, and being finely stewed, serve it on fine sippets, with beaten butter, sugar, strained eggs, verjuyce, _&c._ _6. To stew a Neats Tongue whole._ Take a fresh neats tongue raw, make a hole in the lower end, and take out some of the meat, mince it with some Bacon or Beef suet, and some sweet herbs, and put in the yolks of an egg or two, some nutmeg, salt, and some grated parmisan or fat cheese, pepper, and ginger; mingle all together, and fill the hole in the tongue, then rap a caul or skin of mutton about it, and bind it about the end of the tongue, boil it till it will blanch: and being blanched, wrap about it the caul of veal with some of the forcing, roast it a little brown, and put it in a pipkin, and stew it with some claret and strong broth, cloves, mace, salt, pepper, some strained bread, or grated manchet, some sweet herbs chopped small, marrow, fried onions and apples amongst; and being finely stewed down, serve it on fine carved sippets, with barberries and slic't lemon, and run it over with beaten Butter. Garnish the dish with grated or searced manchet. _7. To stew