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 Tongue With Vegetables
Ingredients
2 lbs. fresh beef tongue, cooked
3 med. carrots
2 med. onions
1 cup white or red wine
salt, pepper, parsley
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1 hd. cauliflower
1 med. turnip
4 tbsp. butter
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Directions
Wash, scrub, peel and julienne turnip, onions and carrots. Cut florets from the cauliflower. Steam or boil vegetables warm. Cut tongue into strips 1" wide. Heat tongue in vegetable liquid. In a small sauce pan, combine wine and butter, heat until butter melts. Combine vegetables and tongue. Add buttered wine to vegetables toss carefully to coat vegetables and tongue evenly. Arrange on a heated platter. Garnish with parsley and grapes.
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Peas Porridge
Ingredients
1 bag dried white peas
8 tbsp. butter
½ tsp. each, clove,
mace, cinnamon, salt, pepper
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2 med. onions
½ cup vinegar
1 ham bone or 2 pork
hocks
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Directions
Wash peas, discard stones, etc. Place in bowl of water overnight. Chop onion and peas in a pot. Cover with water, bring to a boil. Add ham or hocks, cooking until peas are tender and mushy approximately 2-3 hours. Remove meat from pot. Take meat from bones. Slice into small pieces. Mush peas together with butter, vinegar and spices. Return cut meat to the pan. Serve in soup bowls with slices of toasted bread.
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Gingerbread
Ingredients
1 lb. almond paste
1 oz. fresh ginger, sliced
1 cup sugar
1 tbsp. fresh licorice
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2 cups bread crumbs
1 tbsp. anise seed
3 tbsp. rosewater
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Directions
Using a mixer or electric bread maker, combine almonds, bread crumbs and sugar until well mixed. Finely grind ginger, licorice and anise seed, add to the breadcrumbs. Stir in rosewater. If mixture is too dry, add a little water or milk. Place the dough on a floured board. Using your hands form the dough into a roll. Cut roll into circles, place on a baking tray. Bake in a 400 oven for 15-20 minutes.
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New England Hasty Pudding
Ingredients
1 cup yellow cornmeal
1 tsp. salt
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2 cups cold water
2 cups milk
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Directions
Mix together cornmeal and water. In a large sauce pan, boil 2 cups of water and two cups of milk. Add cornmeal to saucepan, stirring constantly for approximately 15-20 minutes. Serve hot in individual bowls. On top of each mound of pudding , make a depression with spoon and fill with melted butter. Cinnamon and sugar may also be sprinkled on top of pudding.
All above recipes from Recipes from a 17th Century Kitchen by Donald R. Daly, 1992.
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