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This historic book may have numerous typos and missing text
Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1723 edition. Excerpt: ... all well mix''d then cover the End with a Veal Caul, lard it with flips of Bacon, and roast it? make a Sauce for it with Gravy, Butter, and the Juice of Oranges, garnish the Dish with slie''d Lemon-pccl and Barberries. 18. Co steto a #catss tongue. First boil it tender, then cut it into slices, and fry it a little with fresh Butter; then put them into a Stew-pan, with Mutton Broth or Gravy, Claret, and a little Vinegar, season''d with Salt, Pepper, slie''d Nutmeg and large Mace, and when they are near stew''d enough, ait in two or three slices of Orange, Asparagus, Chefnuts and Skirrets lay your Meat on Sippets, pour on Butter, and cover them with slices of Lemon and Marrow, and serve them up. 19. %o frtcasfy jPtatsConguc''anD OIODcr. Boil them, ait them into slices, within two Indies of the Top or small End, which cut Length-ways for Sippets; then take a handful of sweet Herbs, mince them small, and put them to the Tongue and Udder, add the Yolks of seven or eight Eggs, mix all together fry them in clarified Butter, then turn them into a Stew Stew-pan, and put to them some White-wine, a little Vinegar, beaten Cinnamon, Ginger, Sugar, a Iitle Rosemary, and a handful of grated Bread stew all these, together, put in, as they stew, some drawn Butter, serve it up with the slices of the Tip and small End of your Tongue and Udder then pour your stew''d Liquor over it 20. Co roast a $catg Conguc ant) OtoDtt. Boil and blanch the Tongue and Udder, season them with Pepper, Ginger, Cinnamon and Nutmeg, lard them with large Lardons, all their Length then spit them and roast them, basting with Butter when they are roasted, dress them with grated Bread and Flour, Nutmeg, Ginger, Cinnamon, Pepper, and a little Sugar serve them up with Gravy, the Juice of...
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