To Make a Frigisy [fricassee] of Sheep Tongues

Item

Title: To Make a Frigisy [fricassee] of Sheep Tongues
Date: en 1694/1795
Description: A recipe for frying sheep's tongue in wine, spices, and herbs and making a pan gravy.
Transcript: Boyle them till the scin will come of when piled cut them in thin slices put it in a pan of clarett wine water and strong broth a litele peper and salt a bunch of swete hearbs a good maney onions stue all together till thay be very Tender then draine out the liquer and put to it an anchovie to desolve, fry the meat very browne in buter & shake a good Quantaty of floore then put the liquer to it shake all together till it be thick then sarve it up with sipets oysters mushroms morils & Trefels
Subject: See all items with this value mutton; See all items with this value organ meats; See all items with this value red wines; See all items with this value water; See all items with this value broths; See all items with this value black pepper; See all items with this value salt (seasonings); See all items with this value herbs; See all items with this value onions; See all items with this value anchovies; See all items with this value butter; See all items with this value flour; See all items with this value mushrooms; See all items with this value oysters; truffles; See all items with this value frying; See all items with this value boiling (cooking)
Contributor: Abu-Bader, Nagham; Le, Vincent; en Grimm, Stephanie; en Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/539c4d9e1745411d407e54b93ebc4f5d.jpg

Item sets: Fairfax Cookbook; Food; Meat dishes