Home Recipes Cook Books Food Categories Featured

Tongue And Udder To Roast

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 922 times.

Home Made Cookies.ca