An hundred and twelve excellent wayes for the dressing of Beef: Otherways

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Boil it very tender, and being blanched and cold, take out some of the meat at the but-end, mince it with some beef-suet, and season it with pepper, ginger beaten fine, salt, currans, grated bread, two or three yolks of eggs, raisins minced, or in place of currans, a little cream, a little orange minced, also sweet herbs chopped small: then fill the tongue and season it with the foresaid spices, wrap it in a caul of veal, and put some thin slices of veal under the tongue, as also thin slices of interlarded bacon, and on the top large mace, marrow, and barberries, and butter over all; close it up and bake it, being baked, liquor it, and ice it with butter, sugar, white-wine, or grape-verjuyce.

For the paste a pottle of flower, and make it up with boiling liquor, and half a pound of butter.