BEing fresh and tender boil'd, and cold, cut them into thin slices, fry them in sweet butter, and put to them some strong broth, cloves, mace, saffron, salt, nutmegs gra∣ted, yolks of eggs, grapes, verjuice: and the tongue being fine and thick, with a toss or two in the pan, dish it on fine sippets.
Sometimes you may leave out cloves and mace; and for variety put beaten cinamon, sugar, and saffron, and make it more brothy.