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Tongue To Pot

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







Prick the tongues with a skewer, and salt them with bay-salt and

saltpetre, to make them red. Boil them till they will just peel; season

with mace and a little pepper, to your liking; bake them in a pot well

covered with butter, and they will keep as long as any potted meat.











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