4. To hash a Tongue otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Being boil’d tender, blanch it, and let it cool, then slice it in thin slices, and put it in a pipkin with some mace and raisins, slic’t dates, some blanched almonds; pistaches, claret or white whine, butter, verjuyce, sugar, and strong broth; being well stewed, strain in six eggs, the yolks being boil’d hard, or raw, give it a warm, and dish up the tongue on fine sippets.

Garnish the dish with fine sugar, or fine searced manchet, lay lemon on your meat slic’t, run it over with beaten butter, &c.