Parboil Tongue and Udder

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Force-meat

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

For roasting

tongue ↝ Tongue [Liver and organ meats]
udder
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
sweet sauce ↝ Sweet and sour sauce [Mustard and other condiments]

Instructions (9)

Parboil your tongue and udder.
Blanch the tongue and stick it with cloves.
For the udder, carefully raise it, and fill it with force-meat made with veal.
Wash the inside of the udder with the yolk of an egg.
Put in the force-meat, tie the ends close.
Spit them (tongue and udder).
Roast them and baste them with butter when enough.
Have good gravy in the dish, and sweet sauce in a cup.

Note

For variety you may lard the udder.

Original Text

FIRST parboil your tongue and udder, blanch the tongue and stick it with cloves, as for the udder, You must carefully raise it, and fill it with force-meat made with veal; first wash the inside with the yolk of an egg, then put in the force-meat, tie the ends close and spit them, roast them and baste them with butter when enough, have good gravy in the dish, and sweet sauce in a cup. Note, For variety you may lard the udder.

Notes

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