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Lingue Di Castrato Alla Cuciniera Sheep's Tongues

(Beef, Mutton, Veal, Lamb) - (The Cook's Decameron: A Study In Taste)







Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs,

butter, flour.



Cook three or four sheep's tongues in good stock, and add some slices of

bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice.

Let them get cold, flour them and mask them with egg beaten up and fry

quickly in butter. Serve with Italian sauce (No. 6)











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