A Hash of any Tongues, Neats Tongues, Sheeps Tongues, or any great or small Tongues

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Being tender boil’d and cold, cut them in thin slices, and fry them in sweet butter; then put them in a pipkin with a pint of Claret wine, and some beaten cinamon, ginger, sugar, salt, some capers, or samphire, and some sweet butter; stir it well down till the liquor be half wasted, and now and then stir it: being finely and leisurely stewed, serve it on fine carved sippets, and wring on the juyce of a lemon, and marrow, &c.

Or sometimes lard them whole, tost them, and stew them as before, and put a few carraways, and large mace, sugar, marrow, chestnuts: serve them on fried tosts, &c.