ROAST TONGUE AND UDDER
‘The Book of the Household or Family Dictionary of Everything Connected with Housekeeping and Domestic Medicine’
London Printing and Publishing Co. (18??)
Roast Tongue And Udder
The udder eats well boiled with the tongue.
Let the tongue be well cleaned and salted, after which it must lie three days; then boil it with a fine young udder that has some fat adhering thereto.
When tolerably tender, roast the whole together, baste them with red wine, and froth them nicely with a bit of butter.
Serve up to table with gravy and good currant jelly sauce, first sticking into the udder ten or twelve cloves.