To roast Tongue and Udder

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For roasting

tongue ↝ Tongue [Liver and organ meats]
a fine young udder
some fat to it

For serving

A good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
currantjelly sauce

Instructions (8)

After cleaning the tongue well, salt it with common salt and saltpetre three days.
Boil the tongue until tolerably tender.
Boil a fine young udder until tolerably tender.
Add some fat to the udder during boiling.
Tie the thick part of the tongue to the thin part of the udder.
Roast the tongue and udder together.
Stick a few cloves in the udder.
Serve them with a good gravy and currant jelly sauce.

Original Text

To roast Tongue and Udder.

After cleaning the tongue well, salt it with common salt and saltpetre three days; then boil it, and 41likewise a fine young udder, and some fat to it, till tolerably tender; then tie the thick part of one to the thin part of the other, and roast the tongue and udder together.

Serve them with a good gravy, and currantjelly sauce. A few cloves should be stuck in the udder.

This is an excellent dish.

Notes

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