Neats Tongue Pye otherways.
Being boiled tender, blanched and cold, mince small some of the Meat, which you must cut out of the butt-end, with some Beef-suet, season it with Pepper, bea∣ten Ginger and Salt, Currans, grated Bread,
The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,
- 1694.
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- Subject terms
- Cookery, English -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Recipes -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A80288.0001.001
- Cite this Item
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"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80288.0001.001. University of Michigan Library Digital Collections. Accessed June 2, 2024.
Pages
Page 160
two or three yolks of Eggs, Raisins and O∣range minced small, with some minced sweet Herbs, fill your Tongue herewith, then wrap it in a Caul of Veal, laying some thin slices of Veal under the Tongue, with some slices of interlarded Bacon, place on the top of all some Marrow, large Mace, Barberries and Butter; when it is baked, liquor it with White wine, Butter and Sugar.