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Penelope Pemberton cookbook, Dec. 19, 1716
Page 111
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To rost a tonge & uder Take a yonge uder wash it well yn rub it a litle with salt yn put it close downe in a stewe pot an erthen one let it not be to wide yn put to it neere a quart of water tie a paper over it & let it stand in ye oven all night if it be not tender anoufe set it in at diner oven gane yn have a tonge boyld very tender ye will take 2 ouers & a 1/2 or 3 ours boyleing yu may prepar yr uder & tonge thos far 2 or 3 days before yu use ym: set ye uder by in ye pot as it comes out of ye oven: about an oure before diner put ye tonge into boyleing water & let it boyle tell yu think it through hot yn pil it & set ye uder in ye oven a litle to warme first cleere it & wipe it from ye fat & broth yn set ye tonge & uder to ye fier to broile & crisp turne ym some times when anoufe bast & drege ye best part yt is to ly up in ye dish & bast it & froth it up yn lay it in a dish send up venson sase with it in a poringer: yu must boyle yr tongs so long that yu lay about beefe boyle ym with ye beefe & marowe bons must be boyld with it but first take flower & throst in hard one ye top of ye marowe to ceep it for comein out in ye boyleing & lap ym in a cloth & pin it: about an oure & halfe will boyle ym when yu send ym to table tak ye flower of it yu wold have a boyld uder set it in ye oven alnight yn warm it
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To rost a tonge & uder Take a yonge uder wash it well yn rub it a litle with salt yn put it close downe in a stewe pot an erthen one let it not be to wide yn put to it neere a quart of water tie a paper over it & let it stand in ye oven all night if it be not tender anoufe set it in at diner oven gane yn have a tonge boyld very tender ye will take 2 ouers & a 1/2 or 3 ours boyleing yu may prepar yr uder & tonge thos far 2 or 3 days before yu use ym: set ye uder by in ye pot as it comes out of ye oven: about an oure before diner put ye tonge into boyleing water & let it boyle tell yu think it through hot yn pil it & set ye uder in ye oven a litle to warme first cleere it & wipe it from ye fat & broth yn set ye tonge & uder to ye fier to broile & crisp turne ym some times when anoufe bast & drege ye best part yt is to ly up in ye dish & bast it & froth it up yn lay it in a dish send up venson sase with it in a poringer: yu must boyle yr tongs so long that yu lay about beefe boyle ym with ye beefe & marowe bons must be boyld with it but first take flower & throst in hard one ye top of ye marowe to ceep it for comein out in ye boyleing & lap ym in a cloth & pin it: about an oure & halfe will boyle ym when yu send ym to table tak ye flower of it yu wold have a boyld uder set it in ye oven alnight yn warm it
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