To Roast a Tongue

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

To be eaten hot. This recipe also comes from the Reading MS.

‘Boyle your tongue till the skin will come off then stick it with cloves and time put it upon the spit runn the spit through the roote and tye the top and let it roast a quarter of an hour for sauce boyle water and cinnamon 3 or 4 spoonfulls of water is enough then add a little claret sweeten to your taste and thicken it with the juyce of an egg.’