I fully believe that everyone should try something new, and so I will be making one pickled and smoked cow tongue for this event. I prefer "Neat's tongue", it sounds better. The recipe I will be using is from Welserin, and it calls for first salting the tongues, and then smoking them. It is a long process, that I hope to speed up just a bit. Wish me luck! Wenn du eine gute eingelegte Zunge machen würdest. - If you would make a good pickled tongue (beef) 27 If you would make good pickled tongue. They are best made in January, then they will keep the whole year First take twenty five tongues or as many as you will and take them one after the other and pound them back and front on a chopping block, then they will be long. After that pound salt small and coat the tongues in salt. Take then a good small tub and put salt in the bottom, after that lay a layer of tongues as close together as possible, put more salt on them so that it is entirely white from salt. In this manner
Here is another tried and true, well respected recipe that was located in two separate books. The first "Hienach volgt vonn dem kochenn vnd hat gemacht meyster Eberhart ein koch herczog Heinrichs zu Landshut." translated to "Hereafter follows (a text) about cooking,and Master Eberhart, a cook of Duke Henry of Landshut made it". The second book, "Cod Pal Germ 551". This is very similar to a cherry pudding recipe that I made often in the past so I find no need to test the recipe in advance. The methodology is simple, with the exception of keeping it saucier then a pudding, the recipe is the same. Here is the finalized recipe that will be part of the "desserts" served in the second course of the 12th Night Feast Zum ein salsenn von weichselnn zu machen. Item wiltu machen ein gutte salsenn von weichselnn, so thue die weichsell in einen hafen vnd secz die auff ein glut vnd laß sie siedenn vnd laß dann wider erkaltenn vnd streich sie durch ein tuch