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Game and Offal

Langdebouf (French: Tongue of Beef) was the precursor of pickled tongue, the meat being boiled with fruit and spices before being pickled in vinegar and salt (Noble Boke 1480)

Modern Ox Tongue
from www.bostonsausage.co.uk

Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);

To mak lange de bef tak an ox tonge schave it sethe it broche it and lard it with clowes then rost it and enbane it with yolks of eggs and serue it.

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