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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.
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