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Classic
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page 114
CHAP. IX.
OF FRICASEES.
To fricasee Neats Tongues.
BOIL them tender, peel them, cut them into thin slices, and fry them in fresh
butter; then pour out the butter; put in as much gravy as will be wanted for
sauce, a bundle of sweet herbs, an onion, some pepper and salt, and a blade or
two of mace; simmer all together for half an hour. Then take out the tongue,
strain the gravy, put it with the tongue in the stew-pan again, beat up the
yolks of two eggs, with a glass of white wine, a little grated nutmeg, a piece
of butter as big as a walnut rolled in flour; shake all together for four or
five minutes; dish it up and send it to table.
To fricasee Ox Palates.
Put the palates upon the fire in cold water, and let them boil softly till they
are very tender; then blanch and scrape them clean. Rub them all over with mace,
nutmegs, cloves, pepper beaten fine, mixed with crumbs of bread. Put them into a
stew-pan of hot butter, and fry them brown on both sides. Then, having poured
off the fat, put as much beef or mutton gravy into a stew-pan as if
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