To marinate a Neats-Tongue either whole or in halves

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take seven or eight Neats-tongues, or Heifer, Calves, Sheeps, or any tongues, boil them till they will blanch; and being blanched, lard them or not lard them, as you please; then put them in a barrel, then make a pickle of whole pepper, slic’t ginger, whole cloves, slic’t nutmegs, and largemace: next have a bundle of sweet herbs, as tyme, rosemary; bay-leaves, sage-leaves, winter-savory, sweet marjoram, and parsley; take the streightest sprigs of these herbs that you can get, and bind them up hard in a bundle every sort by it self, and all into one; then boil these spices and herbs in as much wine vinegar and white wine as will fill the vessel where the tongues are, and put some salt and slic’t lemons to them; close them up being cold, and keep them for your use upon any occasion; serve them with some of the spices, liquor, sweet herbs, sallet oyl, and slic’t lemon or lemon-Peel, Pack them close.