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

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.

Loading
Loading
Loading