To fricase Neats-Tongues from The Accomplisht Cook by Robert May
Being tender boil’d, slice them into thin slices, and fry them with sweet butter; being fried put away the butter, and put to them some strong gravy or broth, nutmeg, pepper, salt, some sweet...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- parsley
- sweet marjoram
- savory
- tyme
- sweet herbs
- salt
- pepper
- nutmeg
- broth
- strong gravy
- butter
- sweet butter
- almond-paste
- saffron
- barberries
- manchet
- grape-verjuyce
- whole grapes
- yolks of eggs
- wine-vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges from The Accomplisht Cook by Rob
app.ckbk.com
Beef Tongues from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Otherways from The Accomplisht Cook by Robert May
app.ckbk.com
To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf from The Accomplisht Cook by Rob
app.ckbk.com
COMBIONLINE - Faggots
combionline.com
Little Tongues à la Financière from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
To Dress Beef Tongues from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Potted Tongue (salt beef or ham) from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com