Tongue And Udder To Roast Recipe

Have the tongue and udder boiled and blanched, the tongue being salted

with saltpetre; lard them with the whole length of large lardoons, and

then roast them on a spit, basting them with butter: when roasted, dress

them with grated bread and flour, and serve up with gravy, currant-jelly

by itself, and slices of lemon.

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