e all together, and fill the hole in the tongue, then
rap a caul or skin of mutton about it, and bind it about the end of
the tongue, boil it till it will blanch: and being blanched, wrap
about it the caul of veal with some of the forcing, roast it a
little brown, and put it in a pipkin, and stew it with some claret
and strong broth, cloves, mace, salt, pepper, some strained bread,
or grated manchet, some sweet herbs chopped small, marrow, fried
onions and apples amongst; and being finely stewed down, serve it on
fine carved sippets, with barberries and slic't lemon, and run it
over with beaten Butter. Garnish the dish with grated or searced
manchet.

_7. To stew a Neats Tongue otherways, whole, or in pieces,
boiled, blanch it, or not._

Take a tongue and put it a stewing between two dishes being raw, &
fresh, put some strong broth to it and white wine, with some whole
cloves, mace, and pepper whole, some capers, salt, turnips cut like
lard, or carrots, or any roots, and stew all together the space of
two or three hours leisurely, then blanch it, and put some marrow to
it, give it a warm or two, and serve it on sippets finely carved,
and strow on some minced lemon and barberies or grapes, and run all
over with beaten Butter.

Garnish your dish with fine grated manchet finely searced.

_8. To boil a Tongue otherways._

Salt a tongue twelve hours, or boil it in water & salt till it be
tender, blanch it, and being finely boil'd, dish it in a clean dish,
and stuff it with minced lemon, mince the rind, and strow over all,
and serve it with some of the Gallendines, or some of the Italian
sauces, as you may see in the book of sauces.

_To boil a Neats Tongue otherways, of three or four days powder._

Boil it in fair water, and serve it on brewice, with boiled turnips
and onions, run it over with beaten Butter, and serve it on fine
carved sippets, some barberries, goosberries, or grapes, and serve
it with some of the sauces, as you may see in the book of all manner
of sauces.

_To Fricas a Neats Tongue, or any Tongue._

Being tender boil'd, slice it into thin slices, and fry it with
sweet Butter, then put away your Butter, and put some strong broth,
nutmeg, pepper, and sweet herbs chopped small, some grapes or
barberries picked, and some yolks of eggs, or verjuyce, grated
bread, or stamped Almonds and strained.

Somtimes you may add some Saffron.

Thus udders may be dressed in any of the ways