To dress Neats-Tongues, as Beefs Noses, Lips, and Pallets

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take Neats-tongues, being tender boild and blancht, slice them thin, and fry them in sweet butter, being fried put away the butter, and put to them anchovies, grated nutmeg, mutton gravy, and salt; give them a warm over the fire, and serve them in a clean scoured dish: but first rub the dish with a clove of garlick, and run the meat over with some beaten butter, juyce of oranges, fried parsley, fried marrow, yolks of eggs, and sage leaves.