Pickle them red as you do to dry, and when you think them salt enough, boil them very tender; take them up, peel and rub them with Pepper, Cloves and Mace all over; then turn them round into a Pot to bake; lay them in single Pots on their Sides; you must cut off the Root as well as the Skin, and cover them with Butter; bake them with brown Bread; pour out the Gravy when they come out of the Oven, and let the same Butter do when cleared; to which, if there be not enough, add more clarified.
Kategorisierung:Fleisch & Geflügel:
Marlene Ernst (Transkription): "To Pot Neat’s Tongues a better Way than drying them", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 034,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pot-neats-tongues-a-better-way-than-drying-them (19.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.