To Force a Tongue

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil it till it is tender, let it stand till it is cold, then cut a Hole at the Root-end of it, take out some of the Meat, chop it with as much Beef Sewet, a few Pippins, some Pepper and Salt, a little Mace beat, some Nutmeg, a few Sweet Herbs, and the Yolks of two Eggs; chop it all together, stuff it, cover the End with a Veal Caul or butterโ€™d Paper, roast it, baste it with Butter, and dish it up. Have for Sauce good Gravy, a little melted Butter, the Juice of an Orange or Lemon, and some grated Nutmeg; boil it up, and pour it into the Dish.