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No 99 Lingue di Castrato alla Cuciniera (Sheep's Tongues)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







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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