To Roast Tongue and Udder
After cleaning the tongue well, salt it with common salt and saltpetre three days; then boil it, and likewise a fine young udder, and some fat to it, till tolerably tender; then tie the thick part of one to the thin part of the other, and roast the tongue and udder together.
Serve them with a good gravy, and currantjelly sauce. A few cloves should be stuck in the udder.
This is an excellent dish.