First parboil your Tongue and Udder, blanch the Tongue and stick it with Cloves; as for the Udder, you must carefully raise it, and fill it with Force-Meat, made with Veal: First wash the Inside with the Yolk of an Egg, then put in the Force-Meat, tye the Ends close and spit them, roast them, and baste them with Butter; when enough, have good Gravy in the Dish, and Sweet Sauce in a Cup.

Note, For Variety you may lard the Udder.