To Stew Neats Tongues Whole


Take two Tongues, let them stew in Water just to cover them for two Hours, then peel them, put them in again with a Pint of strong Gravy, Half a Pint of White Wine, a Bundle of Sweet Herbs, a little Pepper and Salt, some Mace, Cloves, and whole Pepper ty’d in a Muslin Rag, a Spoonful of Capers chopp’d, Turnips and Carrots sliced, and a Piece of Butter rolled in Flour; let all stew together very softly over a slow Fire for two Hours, then take out the Spice and Sweet Herbs, and send it to Table.