SC - tongue

[Christina van Tets]

Hello the list!

Begga Elisabeth quoted from the Menagier:

>"Fresh beef tongue should be parboiled, skinned, larded and roasted, and
>eaten with a cameline sauce"

Interesting.  Almost identical to the way I've always served it, except for 
the larding.  I wonder why he considers it to need larding?  It's always 
been one of the fattiest meats I've come across.  Maybe we are supposed to 
lard it with something other that fat?

Cairistiona


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