e, saffron, salt, nutmegs grated, yolks of eggs, grapes,
verjuyce: and the tongue being fine and thick, with a toss or two in
the pan, dish it on fine sippets.

Sometimes you may leave out cloves and mace; and for variety put
beaten cinamon, sugar, and saffron, and make it more brothy.

2. _To hash a Neats-Tongue otherways._

Slice it into thin slices, no broader than a three pence, and stew
it in a dish or pipkin with some strong broth, a little sliced onion
of the same bigness of the tongue, and some salt, put to some
mushrooms, and nutmeg, or mace, and serve it on fine sippets, being
well stewed; rub the bottom of the dish with a clove or two of
garlick or mince a raw onion very small and put in the bottom of the
dish, and beaten butter run over the tops of your dish of meat, with
lemon cut small.

3. _To hash a Tongue otherwise, either whole or in slices._

Boil it tender, and blanch it; and being cold, slice it in thin
slices, and put to it boil'd chesnuts or roste, some strong broth,
a bundle of sweet herbs, large mace, white endive, pepper, wine,
a few cloves, some capers, marrow or butter, and some salt; stew it
well together, and serve it on fine carved sippets, garnish it on
the meat, with gooseberries, barberries, or lemon.

4. _To hash a Tongue otherways._

Being boil'd tender, blanch it, and let it cool, then slice it in
thin slices, and put it in a pipkin with some mace and raisins,
slic't dates, some blanched almonds; pistaches, claret or white
whine, butter, verjuyce, sugar, and strong broth; being well stewed,
strain in six eggs, the yolks being boil'd hard, or raw, give it a
warm, and dish up the tongue on fine sippets.

Garnish the dish with fine sugar, or fine searced manchet, lay lemon
on your meat slic't, run it over with beaten butter, _&c._

5. _To hash a Neats Tongue otherways._

Being boil'd tender, slice it in thin slices, and put it in a pipkin
with some currans, dates, cinamon, pepper, marrow, whole mace,
verjuyce, eggs, butter, bread, wine, and being finely stewed, serve
it on fine sippets, with beaten butter, sugar, strained eggs,
verjuyce, _&c._

_6. To stew a Neats Tongue whole._

Take a fresh neats tongue raw, make a hole in the lower end, and
take out some of the meat, mince it with some Bacon or Beef suet,
and some sweet herbs, and put in the yolks of an egg or two, some
nutmeg, salt, and some grated parmisan or fat cheese, pepper, and
ginger; mingl