[Sca-cooks] Tongue

[Olwen the Odd]

While I am not at a place I could help you with recipes (I'm at work), I can
give you my opinion on how far one tongue would stretch.  IMO one large size
tongue should definately go two tables.  It is a very rich meat and one that
many diners have not tried so the chance that will happen is probably high.
Typically tongue is sliced very thin.  Were I serving a sauce with it I
would probably go for a mustard type sauce.
Olwen

>Anyone know of any other "period" recipes for tongue? I'm mostly
>looking for cow's tongue, but I do have a connection to an SCA
>butcher, so i might be able to get lamb tongues or something like
>that - i want something larger than bird tongues and not pork, as it
>will be an alternative for those at the feast who don't eat pig meat.
>
>Also, would one cow's tongue be enough for two tables of 8 each, when
>served in the Second Course, after a Course of  Entremets, with
>another meat dish, a couple sauces, two vegetable dishes, a grain
>dish, and a few other things? Or would i need a whole tongue for each
>table? My budget for 90 people is $300 - the boned pork legs in the
>Second Course will cost around $50, chicken in the First Course will
>be between $35 & $40, and i will have one more meat dish in the First
>Course...
>
>Thanks,
>Anahita / Subaytila
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