Tongue and Udder, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

tongue ↝ Tongue [Liver and organ meats]
udder
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
grated bread ↝ Bread, vegetable [Yeast breads]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
currant-jelly ↝ Apricots, raw [Fruits and Fruit Juices]
slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Have the tongue and udder boiled and blanched.
Salt the tongue with saltpetre.
Lard them with the whole length of large lardoons.
Roast them on a spit.
Baste them with butter while roasting.
When roasted, dress them with grated bread and flour.
Serve up with gravy, currant-jelly by itself, and slices of lemon.

Original Text

Tongue and Udder, to roast.

Have the tongue and udder boiled and blanched, the tongue being salted with saltpetre; lard them with the whole length of large lardoons, and then roast them on a spit, basting them with butter: when roasted, dress them with grated bread and flour, and serve up with gravy, currant-jelly by itself, and slices of lemon.

Notes

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