SC - tongue
Christina van Tets
cjvt at hotmail.com
Sat Apr 29 10:03:42 PDT 2000
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
________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com
More information about the Sca-cooks
mailing list