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Tongue To Bake

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







Season your tongues with pepper, salt, and nutmeg; lard them with large

lardoons, and have them steeped all night in vinegar, claret, and

ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and

salt. Bake them in an earthen pan; serve them up on sippets, and lay

your spice over them, with slices of lemon and some sausages.











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