[Sca-cooks] period beef tongue recipes

[Stefan li Rous]

Someone said:
>That reminds me, does anyone know of period recipes for a beef tongue?
>I'm thinking about serving it at feast.

Some snippets from the organ-meats-msg file in the FOOD-MEATS section of
the Florilegium:
> George Fugger's recipe for smoked tongue found in Sabina Welserin uses red
> beet root as part of the pickling process, before smoking the tongue.  So it
> wouldn't surprise me to find it used in other late German recipes.

> "Fresh beef tongue should be parboiled, skinned, larded and roasted, and
> eaten with a cameline sauce"
> Also good recipe for smoked tongue in Sabina Welserin and wonderful
> headcheese in EIN NEW KOCHBUCH Rumpolt

There are also several more complete and redacted recipes.

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****