97. Lingua alla Visconti (Tongue)
Ingredients: Tongue, glaze, bread, spinach, white grapes, port.
Soak a smoked tongue in fresh water for forty-eight hours, then
boil it till it is tender. Peel off the skin, cut the tongue in
rather thick slices, and glaze them. Prepare an oval border of
fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue. Fill in the centre of the dish
with white grapes cooked in port or muscat.
No. 98. Lingua di Manzo al Citriuoli (Tongue with Cucumber)
Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.
Gently boil an ox tongue until you can peel off the skin, then lard
it, season it with salt, pepper, nutmeg, and chopped parsley, and
boil it with some bits of bacon, ham, veal, a carrot, an onion, two
bay leaves, thyme and two cloves. Pour some good stock over it and
let it simmer gently until it is cooked. Put the tongue on a dish
and garnish it with slices of fried cucumber.
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