25 - The Art of Cookery , 
To pot a cold tongue , venifon . 
CUT it fmall, beat it well in a marble mortar, with melted 
butter, and two anchovies, till the meat is mellow and fine; 
then put it down ciofe in your pots, and cover it with clarified 
butter. Thus you may do cold wild fowl ; or you may pot 
any fort qf cold fowl whole, feafoning them with what fpice you 
pleafe; 
To pot venifon. . 
TAKE a piece of venifon, fat and lean together, lay it in a 
difh, and flick pieces of butter all over : tie brown paper over 
it, and bake it. When it comes out of the oven, take it out of 
the liquor hot, drain it, and lay it in a difli; when cqld, take 
off all the (kin, and beat it in a marble mortar, fat and lean 
together, feafon it with mace, cloves, nutmeg, black pepper, 
and fait to your mind. When the butter is cold that it was 
baked in, take a little of it, and beat in with it to moiften it i 
then put it down ciofe, and cover it with clarified butter. 
You mu ft be fure to beat it, till it is like a pafte, 
i 
To pot tongues P 
TAKE a neat’s tongue, rub it with a pound of white fait, an 
ounce of falt-petre, half a pound of coarfe fugar, rub it well, 
turn it every day in this pickle for a fortnight. This pickle will 
do feveral tongues, only adding a little more white fait; or we 
generally do them after our hams. Take the tongues out of the 
pickle, cutoff the root, and boil it well, till it will peel ; then 
take your tongues and feafon them with fait, pepper, cloves, 
mace, and nutmeg, all beat fine; rub it well with your hands 
whilft it is hot; then put it in a pot, and melt as much butter 
as will cover it all over. Bake it an hour in the oven, then 
take it out, let it ftand to cool, rub a little frefh fpice on it; 
and when it is quite cold, lay it in your pickling pot. When 
the butter is cold you baked it in, take it off clean from the 
gravy, fet it in an earthen pan before the fire; and when it is 
melted, pour it over the tongue. You may lay pigeons or chick¬ 
ens on each fide; be fure £o let the butter be about an inch above 
the tongue. 
A fine 
