made Plain and Eajy . 
253 
A fine way to pot a tongue . 
TAKE a dried tongue, boil it till it is tender, then peel it - 
take a large fowl, bone it ; a goofe, and bone it; take a quarter 
frf an ounce of mace, a quarter of an ounce of cloves, a large 
nutmeg* a quarter of an ounce of black pepper, beat all well 
together; a fpoonful of fait; rub the infide of the fowl well, and 
the tongue. Put the tongue into the fowl; then feafon the 
goofe, and fill the goofe with the fowl and tongue, and the 
goofe will look as if it was whole. Lay it in a pan that will 
juft hold it, melt frefii butter enough to cover it, fend it to the 
©ven, and bake it an hour and a half; then uncover the pot, and 
take out the meat. Carefully drain it from the butter, lay it on a 
coarfe cloth till it is cold; and when the butter is cold, take off the 
hard fat from the gravy, and lay it before the fire to melt, put 
your meat into the pot again, and pour the butter over. If there 
is not enough, clarify more, and let the butter be an inch above 
the meat; and this will keep a great while, eats fine, and looks 
beautiful. When you cut it, it muft be cut crofs-ways down 
through, and looks very pretty. It makes a pretty corner-difli 
at table, or fide-difh for flipper. If you cut a flice down the 
middle quite through, lay it in a plate, and garnifh with green 
parfley and ftertion-flowers. If you will beat the expence, bone 
a turkey, and put over the goofe. Obferve, when you pot it, to 
fave a little of the fpice to throw over it, before the laft butter h 
put on, or the meat will not be feafoned enough. 
tfo pot beef like venifon, 
CUT the lean of a buttock of beef into pound pieces; for eight 
pounds of beef, take four ounces of falt-pecre; four ounces of 
peter-falt, a. pint of white fait, and an ounce of fal-prunella, 
beat the fairs all very fine, mix them well together, rub the falts 
all into the beef; then let it lie four days, turning it twice a day, 
then put it into a pan, cover it with pump-water, and a little of 
its own brine ; then bake it in an oven with houfhold bread till 
it is as tender as a chicken, thendrain it from the gravy and bruife 
it abroad, and take out all the fkin and finews; then pound it, 
in a marble mortar, then lay it in a broad difb, mix in it 
ounce of cloves and mace, three quarters of an ounce of pep¬ 
per and one nutmeg, all beat very fine. Mix it all very well 
with the meat, then clarify a little frefti butter and mix with the 
meat, to make it a little moift; mix it very well together, prefs 
it down into pots very hard, fct it at the oven’s mouth juft to 
fettle. 
