To Roast a Tongue or Udder. Parboil it firft, then roaft it. Stick 8 or 10 cloves about it, and baft it with butter and have fome gravy and fweet fause. An udder eats well done in the fame way.
- Hazel Phillips –
20 Feb 2008
A spell checker would not have gone amiss 1,000 years ago!!
- Patty H. Mauney –
26 Mar 2008
My daughter is teaching animal science and agriculture to high school students in North Carolina (USA. She is a fun and innovative teacher. As a direct Harwell descendant, I think she’ll love the receipe for tougue or udder. I am passing this along to her to share with her students. Let’s see what happens.
P. H. Mauney
- G. W. Harwell –
21 May 2008
It would seem that most anything with butter, gravy, and sweet sauce could be tasty? Most of my recorded lineage seems to go back to the brothers that came to Virginia. this is an interesting website. Thanks to those that have prepared it.