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Updated: May 21, 2025
Serve it with sorrel and anchovy sauce. ROAST SWEETBREADS. Parboil two large ones, and then roast them in a Dutch oven. Use gravy sauce, or plain butter, with mushroom ketchup. ROAST TONGUE. After well cleaning a neat's tongue, salt it for three days with common salt and saltpetre.
This "humble feast," he says, should consist for the first course of "sixteen full dishes, that is, dishes of meat that are of substance, and not empty, or for shew as thus, for example: first, a shield of brawn with mustard; secondly, a boyl'd capon; thirdly, a boyl'd piece of beef; fourthly, a chine of beef rosted; fifthly, a neat's tongue rosted; sixthly, a pig rosted; seventhly, chewets bak'd; eighthly, a goose rosted; ninthly, a swan rosted; tenthly, a turkey rosted; the eleventh, a haunch of venison rosted; the twelfth, a pasty of venison; the thirteenth, a kid with a pudding in the belly; the fourteenth, an olive-pye; the fifteenth, a couple of capons; the sixteenth, a custard or dowsets.
Men said their pleasure of Tony Foster, but not a word of Richard Varney, though all men judge him to be at the bottom of yonder mystery about the pretty wench. But perhaps you know more of that matter than I do; for women, though they wear not swords, are occasion for many a blade's exchanging a sheath of neat's leather for one of flesh and blood."
"'Me fond of them! replied the other; 'why, man, they're a set of the most gluttonous, black-looking hypocrites that ever walked on neat's leather; and ought to be hunted out of the country hunted out of the country, by the light of day! every one of them; for they do nothing but egg up the people against the Protestants. "'God help you, Mr.
When required, the top and bottom of the table may be furnished with game, fowls, rabbit; boiled fish, such as soles, mackarel, oysters, stewed or scalloped; French beans, cauliflower, or Jerusalem artichokes, in white sauce; brocoli with eggs, stewed spinach with eggs, sweetbreads, small birds, mushrooms, scalloped potatoes; cutlets, roast onions, salmagundi, buttered eggs on toast, cold neat's tongue, ham, collared things, sliced hunter's beef, buttered rusks with anchovies, grated hung beef with butter, with or without rusks; grated cheese round, and butter dressed in the middle of a plate; radishes the same, custards in glasses with sippets, oysters cold or pickled; potted meats, fish, birds, cheese; good plain cake sliced, pies of birds or fruit; lobsters, prawns, cray fish, any sweet things, and fruits.
It is proper for a top or bottom dish either summer or winter. To make a NEAT's TONGUE PIE. To broil SHEEP or HOG's TONGUES. Boil, blanch, and split your tongues, season them with a little pepper and salt, then dip them in egg, strow over them a few bread-crumbs, and broil them whilst they be brown; serve them up with a little gravy and butter. To Pickle PORK.
BUIST in the Bombay Times of January 1847: "A party lately crossing from the promontory in Salsette called the 'Neat's Tongue, to near Sewree, were, about sunset, struck by hearing long distinct sounds like the protracted booming of a distant bell, the dying cadence of an Æolian harp, the note of a pitchpipe or pitch-fork, or any other long-drawn-out musical note.
And there's nought more heartening than ham or neat's tongue, or brisket o' beef, the which I chanced to spy i' the kitchen " "Why then, master-gunner," says Penfeather, "go you and engage those same in close action and I'll join ye as soon as I've shifted these rags o' mine."
From, mid-day, therefore, till late in the afternoon, there were nearly as many gay barges and wherries as lighters lying off the Vintry Wharf; and sometimes, when accommodation was wanting, the little craft were moored along the shore all the way from Queenhithe to the Steelyard; at which latter place the Catherine Wheel was almost as much noted for racy Rhenish and high-dried neat's tongues, as our tavern was for fine Bordeaux and well-seasoned pâtés.
Have two well cleaned tails and a neat's foot, cut them in small joints and soak them in water, put them in a stew-pan with a large piece of clarified suet or fat, and let them simmer for ten minutes, then put to them between three and four quarts of cold water, four onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery, and season with whole pepper, allspice, two or three cloves, and salt; let it stew till the meat is tender enough to leave the bones, then remove it from them, as the bones are unsightly in the soup; thicken if necessary with browned flour, and just before serving, add a glass or more of port wine, and a little mushroom ketchup.
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