How To Boil A Tongue

A Salted tongue must be put in water all night to soak: then put it into the pot while the water is cold, and don't let it boil till three hours before dinner. But if the tongue is taken immediately out of the pickle, it must not be put into the pot till the water boils, and two hours will be sufficient.

How To Roast A Tongue

When a tongue is to be roasted, the bell: way will be to parboil it first; then flick ten cloves about it, and put it on the spit. Baste it well with butter till it is enough. For sauce, put some gravy in one bason, and sweet sauce in another.

How To Roast An Udder

It must be done exactly in the same manner as the tongue, and eats very well.

Tofricasee Neats-Tongues

First boil the neats-tongues till they are tender, then peel them clean and cut them into thin slices, which must be fried with fresh butter. This done, pour the butter out, and put in as much gravy as will be wanted for sauce. Then add a bundle of sweet herbs, an onion, some pepper and salt, and a blade or two of mace. Let them simmer all together for half an hour; after which, take out the tongue, and strain the gravy; then put the tongue into the stew-pan again. Take a glass of white wine, the yolks of two eggs, a bit of butter of the size of a walnut roll'd in flour, and a little grated nutmeg. Put these likewise into the stew-pan with the strain'd gravy over the fire, and shake them all together for four or five minutes, and it will be done.

How To Stew Neats-Tongues Whole

Take a neats-tongue and put it into a deep stew-pan, pouring in as much water as will just cover it. Let it stew for two hours, and then peel it carefully. Take half a pint of strong gravy, gravy, a quartern of white wine, a bundle of sweet herbs, with pepper, salt, mace, and cloves, and half a spoonful of capers chopt. Add to these carrots and turnips in slices, with a piece of butter roll'd in flour. Stew all together softly over a flow fire for two hours, adding more gravy, when necessary. This done, pour all into a dish, take out the sweet herbs and spices, and fend it to the table. The turnips and carrots may be left, or they may be boiled by them selves, and afterwards put into the dish.