Sheep’s Tongue, or any other, with Oysters.
Boil six tongues in salt and water till they are sufficiently tender to peel. Slice them thin, and with a quart of large oysters put them in a dish, with some whole spice and a little claret, and let them stew together. Then put in some butter, and three yolks of eggs well beaten. Shake them all well together, and put some sippets and lay your tongues upon them.