To force a tongue.
Boil it till it is tender; let it stand till it is cold, then cut a hole at the root end of it, take out some of the meat, chop it with as much beef suet, a few pippins, some pepper and salt, a little mace beat, some nutmeg, a few sweet herbs, and the yolks of two eggs; chop it all together, stuff it, cover the end with a veal caul or buttered paper, roast, baste it with butter, and dish it up. Have for sauce good gravy, a little melted butter, the juice of an orange or lemon, and some grated nutmeg; boil it up, and pour it into the dish.
To stew neats tongues whole.
TAKE two tongues, let them stew in water just to cover them for two hours, then peel them, put them in again with a pint of strong gravy, half a pint of white wine, a bundle of sweet-herbs, a little pepper and salt, some mace, cloves, and whole pepper tied in a muslin rag, a spoonful of capers chopped, turnips and carrots sliced, and a piece of butter rolled in flour; let all stew together very softly over a slow fire for two hours, then take out the spice and sweet-herbs, and send it to table. You may leave out the turnips and carrots, or boil them by themselves, and lay them in a dish, just as you like.
To fricasey ox palates.
AFTER boiling your palates very tender, (which you must do by setting them on in cold water, and letting them do softly) then blanch them and scrape them clean; take mace, nutmeg, cloves, and pepper beat fine, rub them all over with those, and with crumbs of bread; have ready some butter in a stew-pan, and when it is hot put in the palates; fry them brown on both sides, then pour out the fat, and put to them some mutton or beef gravy, enough sauce, an anchovy, a little nutmeg, a little piece of butter rolled in flour, and the juice of a lemon: let it simmer all together for a quarter of an hour, dish it up, and garnish with lemon.
To roast ox palates.
HAVING boiled your palates tender, blanch them, cut them into slices about two inches long, lard half with bacon, then have ready two or three pigeons and two or three chicken-peepers, draw them, truss them, and fill them with force-meat; let half of them be nicely larded, spit them on a bird-spit: spit
