The best way of making all manner of baked Meats: Otherways

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Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Method

Scald it, and bone it being first cleansed, dry the sides in a clean cloth, and season them with beaten nutmeg, pepper, salt, and chopped sage; then have two neats-tongues dryed, well boild, and cold, slice them out all the length, as thick as a half crown, and lay a quarter of your pig in a square or round pie, and slices of the tongue on it, then another quarter of a pig and more tongue, thus do four times double; and lay over all slices of bacon, a few cloves, butter, and a bay-leafe or two; then bake it, and being baked, fill it up with good sweet butter. Make your paste white of butter and flower.