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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 56
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To dress Sheep's Tongues. Boil, blanch, & split them; season them wth. Pepper & Salt; rub them over with Eggs & strew crumbs of Bread over them; boil them till they are brown & serve them up w.th good Gravy. To ragou a Breast of Veal - Cut part of the whole of it & brown it in a Stew Pan with Butter over a slow Fire about 20 Minutes; add a strong Gravy & stew it till tender, cut the sweet bread in Slices & put in with Force Meat Balls some Trufles or Morells; a little white Wine, & Lemon juice to y/r Taste.
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To dress Sheep's Tongues. Boil, blanch, & split them; season them wth. Pepper & Salt; rub them over with Eggs & strew crumbs of Bread over them; boil them till they are brown & serve them up w.th good Gravy. To ragou a Breast of Veal - Cut part of the whole of it & brown it in a Stew Pan with Butter over a slow Fire about 20 Minutes; add a strong Gravy & stew it till tender, cut the sweet bread in Slices & put in with Force Meat Balls some Trufles or Morells; a little white Wine, & Lemon juice to y/r Taste.
Szathmary Culinary Manuscripts and Cookbooks
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