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

a Neats Tongue otherways, whole, or in pieces, boiled, blanch it, or not._ Take a tongue and put it a stewing between two dishes being raw, & fresh, put some strong broth to it and white wine, with some whole cloves, mace, and pepper whole, some capers, salt, turnips cut like lard, or carrots, or any roots, and stew all together the space of two or three hours leisurely, then blanch it, and put some marrow to it, give it a warm or two, and serve it on sippets finely carved, and strow on some minced lemon and barberies or grapes, and run all over with beaten Butter. Garnish your dish with fine grated manchet finely searced. _8. To boil a Tongue otherways._ Salt a tongue twelve hours, or boil it in water & salt till it be tender, blanch it, and being finely boil'd, dish it in a clean dish, and stuff it with minced lemon, mince the rind, and strow over all, and serve it with some of the Gallendines, or some of the Italian sauces, as you may see in the book of sauces. _To boil a Neats Tongue otherways, of three or four days powder._ Boil it in fair water, and serve it on brewice, with boiled turnips and onions, run it over with beaten Butter, and serve it on fine carved sippets, some barberries, goosberries, or grapes, and serve it with some of the sauces, as you may see in the book of all manner of sauces. _To Fricas a Neats Tongue, or any Tongue._ Being tender boil'd, slice it into thin slices, and fry it with sweet Butter, then put away your Butter, and put some strong broth, nutmeg, pepper, and sweet herbs chopped small, some grapes or barberries picked, and some yolks of eggs, or verjuyce, grated bread, or stamped Almonds and strained. Somtimes you may add some Saffron. Thus udders may be dressed in any of the ways of the Neats-Tongues beforesaid. _To hash any Land-Fowl, as Turky, Capon, Pheasant, or Partridges, or any Fowls being roasted and cold. Roast the Fowls